180 F water. The barrel that I ordered has been full of whiskey until just recently so there really isn't any concerns with having to clean/sterilize it. In the long run it will be used for long term aging of sour beers so, again, there is no big concern about sanitizing (we sour guys WANT the bugs in there!)
I never even thought of using hot water. Thanks! I googled it for ages too, and didn’t come across that. Makes perfect sense to me.
I'm planning to run a few porters through it, and possibly an IPA (there's a local brewery that offers an oaked IPA that is fantastic).
Beer in casks went off once it was started, and had to be drunk within a week or two because of the air getting in as it was dispensed. Do you know how your local brewery avoids that? or if there is a way I could get around that?