I'm in the process of making a batch of brewer's best "whiskey barrel stout". the ingredient pack contains some charred wood chips, but i have a 5 gal oak barrel i've been thinking about putting to work. currently the only thing thats been in the barrel has been bourbon. has anybody had any experience aging beer in barrels? my main concern is the clean up of the barrel. after aging i'm sure to get spent yeast and some additional settling of particles on the bottom of the barrel. i'm concerned about the settled yeast/particles damaging the barrels, but i could be completely wrong. any input?