I plan on brewing a porter soon and letting it age in a barrel I recently acquired until the fall. I plan on fermenting in my carboy and transferring it into the barrel after it's finished fermenting. When it comes time to transfer it to the barrel, what is the best way to sanitize the barrel? Should I just pour in some sanitizer and swish it around as I do with the carboy, or is there a better way. I don't need to worry about leaving headspace in the barrel, but will the barrel give me some sugars I need to worry about creating gasses, requiring an airlock, or can I just seal up barrel with the bung and let it rest?
I've never used a barrel before, so I'd like to figure out the best practices before I do this.
I've never used a barrel before, so I'd like to figure out the best practices before I do this.