So I recently bought a 15 gallon rye whiskey barrel to age a RIS recipe I like. I'll be doing two 10 gallon batches to help fill and top off as needed. Currently have a yeast starter going and will begin the first batch in ~5 days and the second batch in 7-8 days.
I've read at least 4 different articles on care, preparation, and use and have decided on the following. I was hoping someone could critique and advise on this approach.
I have the barrel now and plan on keeping it sealed as bought without treatment for around 1.5-2 months (until the 20 gallons of the RIS has fermented.) Once I am within 1 week of adding the stout, I will fill to swell and monitor for leaks ~24 hours before draining and adding ~5 gallons of boiling water for sanitization. I will then fill to top off and would like to age for an extended period of time (~1-2 years).
My questions:
1. Do I need to prep and clean the barrel now? I've heard some recommend a soak but I do not want to risk mold/mildew 2 months prior to use. I've also heard of sulfur sticks to burn and sterilize the inside of the dry barrel on a routine basis. Not sure if that's a necessity or a recommendation.
2. I would prefer extended aging to get the most out of the wood (vanilla notes, sherry, etc.) but do not want an overpowering rye whiskey. A subtle whisky flavor would be preferred. Would the flavor mellow with extended aging? I've heard many say weekly tastings are a must on first use.
I've read at least 4 different articles on care, preparation, and use and have decided on the following. I was hoping someone could critique and advise on this approach.
I have the barrel now and plan on keeping it sealed as bought without treatment for around 1.5-2 months (until the 20 gallons of the RIS has fermented.) Once I am within 1 week of adding the stout, I will fill to swell and monitor for leaks ~24 hours before draining and adding ~5 gallons of boiling water for sanitization. I will then fill to top off and would like to age for an extended period of time (~1-2 years).
My questions:
1. Do I need to prep and clean the barrel now? I've heard some recommend a soak but I do not want to risk mold/mildew 2 months prior to use. I've also heard of sulfur sticks to burn and sterilize the inside of the dry barrel on a routine basis. Not sure if that's a necessity or a recommendation.
2. I would prefer extended aging to get the most out of the wood (vanilla notes, sherry, etc.) but do not want an overpowering rye whiskey. A subtle whisky flavor would be preferred. Would the flavor mellow with extended aging? I've heard many say weekly tastings are a must on first use.