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picked up a couple of old bourbon barrels from a buddy who makes wine. One barrel is shot and leaks when filled with water. The other swelled up and holds water, but has a strong mildew/musk odor. Does anyone one if the barrel can be salvaged? And if so how can I salvage it?
I wanted to brew a Imperial Porter with my homebrew club and have everyone pitch in, but I think the bourbon qualities are all gone, so I was thinking we could brew a sour and keep a solera going in this barrel.
Thanks in advance,
Jeff
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we use kaliumdisulfiet = kaliumpyrosulfiet = kaliummetabisulfiet = K2S2O5 to clean & sanitize oak casks. 1 g / lt water (+ ½ g lemonacid). After this we burn a sulfur wick in the cask. Your problem should be solved. Urbain @ Struise
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First, sanitize the hell out of it - peracetic acid solution, if possible. Second, dump about 2+ gallons (if the thing’s huge - less if it’s small) of cheap bourbon/whiskey and let it sit for a couple of weeks...roll it around every day.
Not only will the bourbon/whiskey kill off anything you missed with the sanitizer, it’ll recondition it with the fresh flavors you want in the finished product. Good luck. 
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I would go with the sulfur wick and then hit it hard with 90C water to kill the mold spores. You dont want to have mold in there.
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Follow up question here. When you’re done cleaning/refreshing the barrel with bourbon or whiskey is it still suitable for drinking?
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Absolutely - and I have. And it was delicious. 
Speaking of which, I meant to add before that 1) as Urbain mentioned, a sulpher wick is also a good idea before resoaking, and 2) I’d spill out the remaining (and drink it), unless you want a really bourbony beer.
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