So I have come up with a recipie for a porter that I am really excited to come of age to drink, brewed it for the fist time this past Saturday. If everything turns out like I hope it will I am thinking of trying to get a used Rum barrel form the local distillery and let a second batch age in the barrel. This would be my first attempt using a wooden barrel and I have some questions.
Do I use it as a primary fermentor or secondary?
If used as a primary will I need to use a secondary?
Should I let it age in the barrel for a certain time period? In other words how long should I let it sit before it is no longer getting any benefit from being in the barrel?
When I seal the barrel should I use an air lock?
What are things I should look out for when using a barrel?
It will be a while before I attempt this but when I do I want to be prepared as much in advance as possible.
Thanks.
Do I use it as a primary fermentor or secondary?
If used as a primary will I need to use a secondary?
Should I let it age in the barrel for a certain time period? In other words how long should I let it sit before it is no longer getting any benefit from being in the barrel?
When I seal the barrel should I use an air lock?
What are things I should look out for when using a barrel?
It will be a while before I attempt this but when I do I want to be prepared as much in advance as possible.
Thanks.