I do not want a sour beer but I have read a few things and I am struggling to understand if it will be sour tasting on the first brew. So you have done a few brews in the barrel and the beer has not come out sour yet?
not sour at all so far
The barrel I have was sulphited before I got it, but has been stored empty for a few months now. so I just need to rinse it with hot (i guess boiling) water that's sounds easy enough. How much do you use? I am guessing you need a large amount otherwise it will cool down quickly once it is inside the barrel?
its good that it was sulphited but if its been empty than it may have dried out. you should fill it with hot water and let it soak for a few days so that the staves swell up. not too long as to not get mold. i would drain the water after a few days and that rinse with alcohol OR sulphite it again before filling with beer.
Do you store yours empty between use?
it's not a good idea to let the barrel dry out. i've heard you can fill it with water and Sodium bisulfite and store it that way.
I notice you ferment the beer first then age in the barrel, but you fit an air lock, do you get much additional ferment activity? do you leave much headspace in the barrel?
not much but some additional ferment activity. try to minimize the headspace.
does your barrel leak much or do you prime it to soak the wood so it swells?
no leaks at all. if the barrel has not dried out you shouldn't have any leaks either
Last question, do you notice any evaporation? In a podcast Jamil suggested there will be evaporation through the wood?
there is some evaporation. and you may want to plan a top up brew a few month into the aging. we haven't done that so far.
