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any tips on buying a used Rum/Whiskey Barrel

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Barrel Char Wood Products
So just talking to the seller and he says he uses the barrels first with whiskey then rum, so only used twice which from what ive read is pretty standard.
 
Sounds like a great opportunity! I've had beer that was lagered in a bourbon cask and it was spectacular. I imagine you'll be making a trad to age in there? I would only make sure the thing still holds water and that it hasn't dried out too much. I understand that can be an issue. I would also do research on the proper way to rehydrate it if that's a need.
 
Thanks for the input! I'll post some pics when I get it this weekend. Not sure what I'm goin to put in it. I do have enough strawberries left from last summer to make a 5g batch or it will be a traditional.
 
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Looks good! At the 5 gallon size it shouldn't take long to get a nice oak flavor.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
I use Barrel Mill barrels at work. Quality stuff. When you fill it, I highly recommend using an airlock and not the wooden bung at the beginning. If there is any activity going on, you can blow the ends of the barrel out. I've seen it happen.
 
mannye said:
Looks good! At the 5 gallon size it shouldn't take long to get a nice oak flavor.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
Click to expand...

Don't sure yet what I'm goin to put into it. The only thing ihave that is 5 gallons currently is an apple pie cyser that has been fermenting for a year now. Or I make something, either a Lowish abv ~11 tradition. I also have enough strawberries to make a 5 gallon batch. I can't stand decisions like this.
 
McJeff said:
Don't sure yet what I'm goin to put into it. The only thing ihave that is 5 gallons currently is an apple pie cyser that has been fermenting for a year now. Or I make something, either a Lowish abv ~11 tradition. I also have enough strawberries to make a 5 gallon batch. I can't stand decisions like this.
Click to expand...

I have a tiny barrel I got as a gift (5L) that I've been making BOMMs for to cycle through it. Since it's a small barrel, and will oak pretty quickly, BOMMs and BOMM variations seem like good candidates to keep it full while other meads ferment.
 
Don't make yourself crazy. Just make a BOMM or a trad with d47. It's orange blossom season! If I were you, I would get two batches of traditional going at the same time. A BOMM and (insert your favorite yeast here) then you can throw the BOMM in there while you wait for the other one. Rinse and repeat three times!


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
So if it is empty, pour in a bottle of bourbon or equivalent and shake the barrel once in a while, keep it wet until you use it.

Yes, it will give a lot of flavor quickly to your first couple of batches, I've used a 20 liter barrel, and the first was a bit over oaked/bourboned. Monitor the first and second batch every couple of days...
 
It's got a little bit of rum left in, but I'll shake it around for the next month. Hopefully tomorrow I'll get a chance to start a batch of traditional.
 
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