To barrel or not to barrel

[ROD01]

Hi all
Looking for some opinions.
Had 5 gallons of oat,wheat and rye in my barrel from Dec 15,2021 to Oct 15,2022 at 62%
Stored in my sunroom which ranges from 45 to 60 degrees in winter and 60 to 110 in the summer(damn builders who said 1 a/c /Heat vent was enough)
Anyway I only pulled 2.5 gallons out(including mixing in a 1/2 gallon rinse that came out at 20%) at 62%.Does taste great
Now to my question.
I have 5 gallons of HBB that has been aging in a carboy since mid May this year with toasted/charred oak sticks
I wanted to put it in Badmo barrels but they are not assembled as my oak has not aged for a year yet.
Should I store my barrel and wait for the Badmos or fill the barrel and accept losing 50% to the Angels?
Small carboy came out of barrel

[bcook608]

No harm in letting it sit until your badmo barrels are ready.

[BlueSasquatch]

You could always fill your barrel until the Badmos are ready and then transfer, you'll keep the barrel from drying out, and unlikely to lose a noticeable volume. In the meantime, come up with some other spirits to fill said barrel with, so when you pull the HBB to put in the badmo, you can fill the barrel again.

[Deplorable]

Don't leave your barrel where it's so damned hot. Put it in a closet in the house. My 5 gallon barrel lost 1.5 gallons in 19 months in my uninsulated garage in the PNW.
Barrel that HBB and be mindful of the temperature and humidity where the barrel is stored.

[ROD01]

Thanks for the replies.
I thought the temperature swings in the sunroom would be a benefit but did not consider the lack of humidity. Even my other jars in that room have lost some volume but nothing like the barrel did.
I have the barrel wrapped in plastic right now with a few litres of early HBB diluted tails in it to keep hydrated.
I will probably barrel the HBB and put in the basement for the winter .
Oh well - the thirsty angels just give me an excuse to make some more So I can keep that barrel filled.
Want to try some Scotch for a friend for the 3rd fill. Imported some peat from Ireland a few years back with another distiller to smoke the barley.
Hmm... I guess Irish peat makes Irish whiskey?
Rod01

[Ben]

It would make an Irish style if you used the traditional unmalted barley, there is peated Irish, Conemara is an example. If you use all malt its still a malt whiskey. You can call it whatever.