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Im curious about barrel maintenance, cleaning and headspace. Do I have to do anything monthly for the barrels or just let them sit?
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When I use bourbon barrels, I'm lucky to have a distillery near by so I can get wet barrels,the beer is done fermenting and cold to drop the yeast. I'll
put some CO2 in and then just fill them up leaving about an inch below the bung
opening, not draining any bourbon that might be still in there. I'll hose off any beer over flow. If there is a leak the wood swells up to seal it. Then I'll move them out of the
way and let them be for about 6 months. We'll pull a sample out and if what we're looking for then I'll empty them.
These are the bungs I use
https://www.gwkent.com/barrel-fermentation-plus-bungs.htmlThis is the tool to put beer in/get out
https://www.gwkent.com/bulldog-barrel-transfer-tube.htmlUse CO2 pressure to get out, you could make something with a racking cane, bung, and a few fittings.
Cleaning, as in to use them again? I only use them once.
You could this
https://morewinepro.com/products/oak-restorer-cw-cool-water.htmlI've heard of people using hot water but never done this myself.
One thing to look out for is if the barrel had the head replaced, people like to use them for displays. If it has been it needs to be sanitized, I use alcohol, the chance for infection is high.
Hope this is helpful, any other questions just ask and I'll try to help.