Right now I have a 55 gallon jack daniels barrel as a flanders red solera. I am very intrigued by this method of storage, and have been trying to think of other ways of doing soleras that wouldn't be quite as demanding as the big barrel.
I was first thinking of 3 or so 30 gallon barrels to do a true multiple vessel solera, but the cost, as well as the intense oak character of new barrels has kept me from going this route.
Then I realized that I still have a spare 15.5 gallon sanke keg. It isn't as large as what I was originally thinking, but this will also make brewing and storage simpler, and it should be fairly easy to add multiple vessels in the future if I so desire.
I was thinking about getting something like this: https://www.brewhard...t_pressure.htm
So, I would take out the spear, then use that fitting from brewhardware; for storage, I was thinking about removing the compression fitting with racking cane, and replacing it with a pressure gauge. That way I would be able to use the ball lock fitting to add pressure, and monitor the pressure over time (check for leaks, as well as make sure there isn't an infection over time).
I was thinking a barleywine would be an interesting choice for this type of aging. I would brew up 15-20 gallons, ferment separately, then rack to the sanke keg for long term aging, along with oak cubes (I was thinking around 3-4 ounces american medium for 15.5 gallons in the sanke).
I would let that age for at least a year, then the following year, get another sanke keg, brew 20 gallons, pull 5 gallons from the first sanke, refill with 5 gallons of the new batch, as well as fill the new sanke, plus add oak to the new sanke.
Repeat the next year to get to 3 vessels, and then every following year only brew 5ish gallons, do the cascade transfer, tasting the transfers to see if any oak needs to be added.
Thoughts? Right now my timeline is indefinite to get started (second child just born earlier this month, so I know time will be very limited for a project like this), I am just in the thinking phase. I think a barleywine would age well like this, and after the three years, I would only need to brew 5 gallons at a time.