Hello, I wanted to put this question up as hopefully someone has experience with this. I'm looking at purchasing either a used 5 gallon whiskey barrel or new barrel with intentions of aging a sour in it for about a year. From what I've researched, a neutral barrel that has been used multiple times works best for the extended souring times. Looking for ideas on how to get a barrel neutral or near neutral? I'd like to not have to do several batches of clean beer in the barrel first to minimize the oak/whiskey flavors if I don't have to, as I'm not big on barrel aged beers. More looking for the barrels ability to hold souring cultures and for some natural oxidation during secondary fermentation. Can you simply fill it with hot water or water with some citric acid for a while, and then empty to take out some of the oak flavor, all help is much appreciated!