What to use a new oak barrel for?

[mcflyfisher]

I have been invited by a cooper to build a barrel in his shop. The geek factor alone made me say yes. I haven't built the barrel yet, so I don't know just how big it will be. It will be toasted to my specification. I have read a few oak barrel posts, and it is my understanding that most brewers that use barrels use them to secondary. They also only use used barrels from distillers, and vintners.
I have made a few kit wines and a few other adventurous fermentations that you could call wine. I make cider. I make ginger ale. I make a lot of beer. What would you do with a new oak barrel?

 

[smellysell]

I'd do an imperial stout or english barleywine the first time, but check it pretty regularly because I'm guessing the oak will come on strong pretty quickly with a fresh barrel. Never made any true wine, but seems like that would be good. Definitely turn it into a sour barrel once the oak character has left it though.

 

[mcflyfisher]

I wonder how much beer I can put through a barrel before the oak character is spent. This seems like it might be a real commitment in regards to brewing as I will to be sure the keep a heavy enough beer in my brewing schedule to keep the barrel full all the time. I like this challenge.

 

[smellysell]

I wonder how much beer I can put through a barrel before the oak character is spent. This seems like it might be a real commitment in regards to brewing as I will to be sure the keep a heavy enough beer in my brewing schedule to keep the barrel full all the time. I like this challenge.

All depends how big of a barrel it is I suppose.