Our group, the Milltown Mashers (Northfield,MN) are buying a couple of used 30 gallon barrels. (From Koval Distillery in Chicago.)
I have some specific questions that hopefully someone here can answer. This forum has always been a useful resource. If anyone has suggestions for other barrel-info resources that would be great too.
Our first fill in the charred http://www.koval-distillery.com/newsite/whiskey/rye
barrel will be a RIS. Is it best to have the 6 batches going into the barrel to be the same recipe, or will some variety add to the final beer? Specifically, would it be advisable or not to use different yeast strains among the beers going in the barrel? Similar RIS appropriate strains, but not all the same.
Same question on the first fill of the second barrel. That will be a barleywine. That barrel had http://www.koval-distillery.com/newsite/whiskey/four-grain
Is it necessary to sulfite (stop the yeast) when you go into the barrel? Is some slight fermentation acceptable OR is that completely unsafe? I'm assuming there will still be an airlock.
Thanks for your help.