explosivebeer
Well-Known Member
I just came across an oak barrel that's previously been used for molasses. The guy said he cleaned it very well with "hot hot water". I'm just curious what other sanitation steps I'd have to take to be able to use it for long-term aging. Does anyone have any experience with real oak barrels? And does the fact that it was previously used for honey as opposed to bourbon or wine change anything? Thanks for the info!