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[[Image:Barrel and bulldog.jpg|thumb|200px|right|Jason Sledd's barrel and bulldog <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1067135916647955/ Conversation with Jason Sledd on Milk The Funk. 05/03/2015.]</ref>]]
'''Barrels''' are wooden fermentation vessels which are an ideal vessel for fermenting many funky and mixed-fermentation beers. Many of the best mixed fermentation beers are aged in oak barrels or [[Foeder|foeders]]. This page discusses the sorts of barrels and barrel alternatives available to pro and home brewers and influences those barrels have on the final beer to help brewers choose the barrel or barrel alternative that is right for them. In addition, this page gives some suggestions for using and taking care of barrels.
===French Oak===
French oak (''Quercus sessilis''/''Quercus petraea'' and ''Quercus robur'') contributes comparatively more [https://en.wikipedia.org/wiki/Trans-3-Methyl-4-octanolide trans-3-Methyl-4-octanolide] while American oak contributes more [https://en.wikipedia.org/wiki/Cis-3-Methyl-4-octanolide cis-3-Methyl-4-octanolide] to beer .<ref name='Review of oak aging for wine'>[http://www.sciencedirect.com/science/article/pii/S092422440600015X Review of quality factors on wine ageing in oak barrels. Garde-Cerdan and Ancin-Azpilicueta (2006)]</ref>. These lactones both contribute a coconut character but the cis-lactone has a much lower flavor and aroma threshold ,<ref>[http://www.sciencedirect.com/science/article/pii/S0023643805000150 Effect of oak barrel type on the volatile composition of wine: Storage time optimization. Garde-Cerdan and Ancin-Azpilicueta (2006)]</ref>, therefore American oak barrels may give more of a lactone flavor and aroma impact. ''Q. sessilis'' is more common in wine aging and ''Q. robur'' is more common for cognac barrels .<ref name='Review of oak aging for wine'/>
===Hungarian Oak===
(''Quercus frainettopetraea'', or commonly Sessile Oak.<ref>[https://en.wikipedia.org/wiki/Quercus_petraea ''Quercus petraea''. Wikipedia. Retrieved 06/16/2018.]</ref><ref>Brandon Jones. Private correspondence with Dan Pixley. 06/16/2018.</ref>) * [https://winesvinesanalytics.com/features/article/195097/What-Makes-Hungarian-Oak-Barrels-Unique "What Makes Hungarian Oak Barrels Unique?" Jim Gordon on Wines Vines Analytics, Feb 2018.]
===Romanian White Oak===
===Chestnut===
Chestnut (''Castanea sativa'') can be a cheaper alternative to oak for barrels. Chestnut barrels are used by some lambic producers (though generally most lambic barrels are oak). Chestnut allows more gas permeability than oak, and therefore will allow more oxygen transfer than a comparable barrel made out of oak.<ref>[http://link.springer.com/article/10.1007/s00217-010-1292-9 Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines. Gambuti et al., 2010]</ref>
==Types of Barrels==
(In progress)
Oxygen ingress will vary greatly even between the same type of barrels .<ref name="amaral_barrels">[https://www.facebook.com/groups/MilkTheFunk/permalink/1988872771140927/?comment_id=1989673027727568&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Justin Amaral. Milk the Funk Facebook post on measuring oxygen in barrels. 02/15/2018.]</ref>.
===Sherry Barrels===
Sherry barrels typically have the most oxygen ingress .<ref name="amaral_barrels" />.
===Spirit Barrels===
Spirit barrels typically have less oxygen ingress than sherry barrels, but more than wine barrels. This also depends on the condition and char level of the spirit barrel .<ref name="amaral_barrels" />.
===Wine Barrels===
Wine barrels typically have less oxygen ingress than spirit and sherry barrels .<ref name="amaral_barrels" />A standard 60 gallon Bordeux Chateau barrel weighs around 100 pounds (50 kg) empty, and about 600 pounds (275 kg) full.<ref>[http://socialvignerons.com/2016/06/27/anatomy-of-a-wine-barrel-parts-sizes-infographic/ Julien Miguel. "Anatomy of a Wine Barrel: Parts, Sizes, Infographic". Social Vignerons website. 06/27/2016. Retrieved 07/31/2018.]</ref>
French wine barrels will have their hoops secured into place by nails. If the staves need to be tightened during swelling, then the nails must be removed. The nails can be removed with pliers or a hoop driver so that the hoops can be tightened. After tightening, the nails can be hammered back in, although some brewers just leave the nails out permanently. Justin Amaral recommends buying nails from Barrel Builders as they are reportedly easier to remove . <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1963764150318456/?comment_id=1963786806982857&comment_tracking=%7B%22tn%22%3A%22R%22%7D Joseph Kearns, Justin Amaral, and Andrew Zinn. MTF thread about tightening hoops on French oak barrels. 01/23/2018.]</ref>.
* [https://www.winesandvines.com/sections/printout_article.cfm?article=feature&content=70974 Château Barrels] (thin staves, recessed head, chestnut hoops, thin reed wrapped around the chestnut hoops on either side of the barrel head, a pine crossbar.)
in progress
A number of wood products are available to homebrewers to get wood characteristics without using a barrel. While barrel flavors are generally not the primary goal of funky beer brewers who use barrels for fermentation and aging, wood can contribute some of the additional characteristics that barrels offer (such as mouthfeel influences) and can also be used to house microbes in a similar way to a barrel (Vinnie's dimebags). The most common non-barrel wood products available to brewers are oak based. Advantages of using these products over barrels include reduced cost, ease of use, and a more efficient use of the wood (the entire surface of the wood is exposed to the beer as opposed to only 40% of a barrel's surface area) <ref name="Cioch‑Skoneczny_2022">[https://link.springer.com/content/pdf/10.1007/s00217-022-04143-3.pdf Influence of oak chips addition on the physicochemical properties of beer. Monika Cioch‑Skoneczny, Mateusz Bajerski, Krystian Klimczak, Paweł Satora, Szymon Skoneczny. European Food Research and Technology. 2022. https://doi.org/10.1007/s00217-022-04143-3.]</ref>.
'''Chips''' - Oak chips maximize surface area and have less variability in the depth of toast. Oak chips are not ideal because if the brewer is after flavor contribution chips will be more one dimensional and if the brewer is not after a wood flavor contribution, oak chips will give faster flavor extraction than other options and will therefore not give the other benefits of oak as well as other products.
'''Lumber Stores''' - Some woods traditionally used in barrels such as oak go through a prolonged curing process before being formed into a barrel and toasted. If you are trying to use one of these woods, be aware that just getting wood from a lumber store and toasting it yourself will not give the same results as properly cured woods used to make barrels and barrel alternative products. Lumber stores can be good resources for finding some 'exotic' non-traditional woods to use in their beers. For brewers interested in this we recommend [https://www.homebrewersassociation.org/attachments/presentations/audio/2013/1715-21%20Alternative%20Wood%20Aging%20Techniques%20rpt%20-%20John%20Gasparine.mp3 this presentation] from the 2013 National Homebrewers Conference given by John Gasparine (must be an AHA member to access). Note that some woods may contain compounds not safe for consumption so be careful and research your woods before you use them.
'''Patented Barrel Alternative Products'''
* [https://www.squarrelbarrels.com/ The Squarrel Barrel.]
* [https://www.titanbarrels.com Titan Barrel Works "titan Barrel"]. See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2780453228649540/ MTF thread].
* [https://innerstave.com/innerstave-events/ Inner Stave products.]
===MTF Member Usage Suggestions===
===Concrete/Clay Vessels===
Alternative vessels include amphorea (also known as "Kvevri" in Georgian wine making <ref>[https://wwwen.facebookwikipedia.comorg/groupswiki/MilkTheFunkKvevri "Kvevri". Wikipedia. Retrieved 11/permalink13/11546760145606112020.]</ Amphorea] ref>) and food-safe concrete vessels used in wine making.
* See [http://concretebeertanks.com/ Concrete Beer Tanks] and this [https://www.facebook.com/groups/MilkTheFunk/permalink/1814946705200202/ MTF thread].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1247189481975930/ MTF amphora thread] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1455483491146527/ this MTF thread] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1433946813300195/ this MTF thread]and [https://www.facebook.com/groups/MilkTheFunk/permalink/3830338453661007/ this MTF thread].* [https://www.facebook.com/groups/MilkTheFunk/permalink/3839009346127251 MTF thread on fire temperature for reduced porosity of amphora.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1866433753384830/ Alex Seitz from VonSeitz Theoreticales explains the amphora building process, and discusses a gruit made with Mud King and amaranth.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1927736753921196/ Another MTF thread] on using Terra-cotta pieces to age in another vessel, as well as success/failures on aging in amphorae above/below ground.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1981792538515617/ Using other types of stones/rocks in beer to gain minerality.]
* [http://www.qvevriproject.org/products Qvevri Project (amphorea manufacturer).]
* [https://www.beckhamestatevineyard.com/novum-ceramics-amphorae NOVUM Ceramics (amphora manufacturer).]
* [http://winemaking.winetrailtraveler.com/2014/08/09/preparing-our-qvevri-coating-the-interior-with-beeswax/ "Preparing Our Qvevri: Coating the Interior with Beeswax", Wine Trail Traveler blog.]
* Amphorea/Clay Cooking Pot Videos:
: <youtube height="200" width="300">iqru3qEfvlI</youtube> <youtube height="200" width="300">52HKSwkI1hs</youtube> <youtube height="200" width="300">BB1MW2kB3a4</youtube>
==Toast level and Volume==
---flavor description table to come (see also the flavor descriptions for different wood types above)----
Barrels are also available in a number of different volumes. Typical volumes of wine barrels are around 228L (60 gal) and may vary slightly depending on region and cooper. See [http://socialvignerons.com/2016/06/27/anatomy-of-a-wine-barrel-parts-sizes-infographic/ this article for standard wine barrel sizes]. See [https://www.whisky.com/information/knowledge/production/background-knowledge/types-of-whisky-casks.html this article for a list of spirit barrel types and sizes]. Professional breweries generally use barrels of this volume and larger. For homebrewers, filling a barrel of such volume can be a bit more tricky and may require a group effort and/or many brews. Some smaller barrels are available for homebrewers via craft distillers (among other producers). These barrels which can be found in the 5-15 gallon range provide an attractive option for homebrewers though some special considerations may be needed.
For homebrewers, filling a barrel of such volume can be a bit more tricky and may require a group effort and/or many brews. Some smaller barrels are available for homebrewers via craft distillers and some specialty producers like [http://www.vadaiwinebarrels.com/toasted-barrels.html Vadai]. These barrels which can be found in the 5-15 gallon range provide an attractive option for homebrewers though some special considerations may be needed. First, smaller volumes mean a greater surface area to volume ratio. This means that both flavor extraction from the barrel will be faster and O2 pickup will be greater (as oxygen penetration is tied to the barrel's surface area). Both of these factors make these small barrels attractive to craft distillers as they can shorten the aging time for certain flavor developments, but for the homebrewer looking to produce long-ages aged mixed-fermentation beers with no barrel flavor impact to supportive barrel character rather than strong barrel character , this is not ideal. The barrel character can be partially stripped by repeated use and soaking with water. One approach to this is to fill the barrel with hot water and allow it to cool overnight. The cooling will extract a lot out of the barrel, which can then be discarded. Because many of the small barrels available to homebrewers are derived from distilleries and therefore may be more likely a heavier toast level, it may take longer to remove the character of the wood and a progression of beers may be needed to make the barrel appropriately neutral for long aged sour beers <ref> [http://www.stitcher.com/podcast/basic-brewing-radio/e/082715-barrel-progression-experiment-40269155 Basic Brewing Radio barrel progression]</ref>. Shortening the residency time of beer in smaller barrels can also reduce the effects of oxygen pick up (which results in acetic acid and ethyl acetate) and barrel wood character. The environment in which smaller sized barrels are housed can play a role in how much oxygen enters the barrel. Temperature shifts within the barrel form a vacuum that causes air to get sucked in. In drier regions with low humidity, and regions that are hot and low in humidity (under ~30% on average), barrels can dry out and evaporate faster.
Second, the staves of smaller barrels are generally thinner allows greater oxygen permeability. So smaller barrels, both by surface area to volume ratio and by generally thinner staves, allow greater O2 transfer to the beer than larger barrels. Homebrewers may wish to counteract this O2 transfer by waxing smaller barrels <ref> [http://www.funkfactorygeuzeria.com/2012/02/paraffin-waxing-barrel.html Funk Factory Barrel Waxing] </ref>, topping up regularly, keeping humidity around 40-50% and temperature as steady as possible, and aging for a shorter amount of time (1-3 months).
===1-5 Liter Barrels===
There are also various barrels on the market that are very small (1-5 liters). These barrels are designed as novelty items or perhaps aging spirits where oxygen exposure might not be as big of an issue as it is for beer (especially sour beer). The problems of a low volume and a high surface area expressed above are an even greater a threat when aging sour beer in such a small barrel. When ''Brettanomyces'' is exposed to oxygen, it produces acetic acid and small barrels can quickly produce too much acetic acid. Although aging for a very short amount of time in these very small barrels (perhaps 1 month or less) might produce favorable results, we recommend against aging sour beer in barrels that are smaller than 5 gallons (19 liters). Some people warn that the manufacturer of these small barrels uses very thin staves even for their larger version (20 liter). They are sold by a large number of outlets, and can be identified by their spigot and dot in the center of the head <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1754245311270342/?comment_id=1754342934593913&reply_comment_id=1754592201235653&comment_tracking=%7B%22tn%22%3A%22R2%22%7D James Shamas. Milk The Funk Facebook group. 07/13/2017.]</ref>.
==Using Barrels for fermentation and/or aging==
'''How long should you wait to fill a new barrel?''' There are a few factors to consider here when deciding on how long to keep a barrel empty when first receiving it. For wine barrels, mold can develop inside if they are not cleaned out. Spirit barrels have less of a problem with mold due to the high ABV of the spirits. Another problem is barrels drying out. Many barrels are dry when they are received, and in that case, they need to be swelled before use (see [[Barrel#Swelling_barrels|Swelling Barrels]]). Spirit barrels might remain swelled from the spirits inside if the outside environment is humid enough, or if the brewer is occasionally spraying the barrels with water to keep them swollen. Storing them for too long (generally, more than a month is considered "too long" by brewers) might make the barrels dry out, and then when rehydrating them some of the spirit/wine characters will be lost during the hydration process. Filling the barrels as soon as possible is therefore preferred for preserving the spirit/wine character, but if the barrel dries out then they can often be swollen again successfully <ref>Various MTF Members. MTF thread about how long to wait to fill a new spirit barrel. 11/16/2017.]</ref>.
'''Should you top off or not?''' Yes (Tilqiun, Rare Barrel) No (Rare Barrel<ref name='Jester King on the Sour Hour, pt.2'>[http://www.thebrewingnetwork.com/the-sour-hour-episode-15/ Jester King on the Sour Hour part 2]</ref>(~7 minutes in), Jester King<ref name='Jester King on the Sour Hour, pt.2'/>(~7 minutes in), Crooked Stave, The Bruery). See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2796188133742716/ this MTF thread].
'''How long should you leave a beer in a barrel?''' The aging time will depend on what sort of beer you are making, what your desired outcomes are, and the characteristics your barrel gives. Belgian lambic is aged in barrels upwards of 4 years with no ill effects. Other beers can go through a barrel primary fermentation or very short aging and be out of the barrel in weeks to months. The longer you age a beer in a barrel, the more barrel character you will extract (in terms of both flavor and tannin structure). This is probably of secondary importance to how much the barrel has been used/how neutral it is, so keep your individual barrel characteristics in mind when determining aging time. Generally, producers of mixed fermentation beers do not report noticing problems from autolysis in prolonged aging on yeast sediment <ref name='Jester King on the Sour Hour, pt.2'/>(~9 minutes in).
'''Should you clean your barrel after every use?''' Jester King reports preferring barrels that get a bit more yeast in them (when using barrels as secondary vessels) and they may use barrels for 2-3 subsequent beers before rinsing out the trub <ref name='Jester King on the Sour Hour, pt.2'/>(~9 minutes in, ~16 minutes in).
'''Controlling Oxygen'''
* [https://www.vinethos.com/oxygen-and-wine-barrels/ "Latest Research on Oxygen and Wine Barrels", Vinethos, 2019.]
'''Controlling Mold in Humid Climates'''
* [https://www.facebook.com/groups/MilkTheFunk/posts/6799153246779498/ MTF thread on controlling mold in a Japanese brewery.]
===Modifying barrels===
Barrels can be modified to operate as tanks such as mash tunsand/or fruiting vessels:
* Casey, Ale Apothecary, [https://www.facebook.com/groups/MilkTheFunk/permalink/1173939389300940/ Ethan Protas MTF Thread]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1412204945474382/ Levi Funk thread, with tips from Tilquin.]
* [http://funkfactorybrewing.blogspot.com/2016/09/modifying-barrel.html Funk Factory Brewing modified barrel for aging beer on fruit.] Associated [https://www.facebook.com/groups/MilkTheFunk/permalink/1417425021619041/ MTF thread here].
* [https://www.glaciertanks.com/brl-mw-rnd-g12x4-sil.html Glacier Tanks custom manways for barrels and puncheons.] See also [https://www.glaciertanks.com/barrel-conversions.html Glacier Tanks LLC sells a manway fitting for barrels.] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1991131250915079/ Matthew Fields. Milk The Funk Facebook group post on wine barrel tri clam triclamp taps & manways from Glacier tanks. 02/16/2018.]</ref>* [https://www.facebook.com/groups/MilkTheFunk/permalink/2850742588287270/ A different implementation of the Glacier Tank produce by Rusty Abernathy on MTF.]* Vertically stored barrels can have their bung sealed by using a silicon bung, rubber bung, or wooden bung <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2642877995740398/ Milk The Funk Facebook group thread on how to seal the bung in a barrel. 05/02/2019.]</ref>.*[https://www.facebook.com/groups/592560317438853?view=permalink&id=2674107619284102 Homebrewer Samuel Neitzke's modification of small barrels for a CO2 post and a sample port for easy transfers and CO2 purging.] ===Temperature Control===* [https://www.facebook.com/groups/MilkTheFunk/permalink/3085983831429810/ MTF discussion on weldless wine cooling plates, cooling rods, and cooling braids that go inside of barrels/puncheons.]
===Fruit Flies===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1793529814008558/ MTF thread on dealing with fruit flies, and fitting blow off tubes.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1845886088772930/ MTF thread on dealing with fruit flies in general (specifically during open fermentation, but applies everywhere else too).]
===Preventing Mildew===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/4522088434486002/ MTF thread on preventing mildew in humid climates.]
==Barrel Care==
===Swelling barrels===
Swelling barrels involves soaking the heads and/or staves of a barrel with water to cause them to swell up and form a tight seal. If a barrel has been stored dry, it might be necessary to swell the barrel, or at least leak test it, before filling it with beer. In general, using steam to swell barrels is preferred over water because it strips less character away from the oak. There are many approaches to swelling barrels. For example, The Rare Barrel swells barrels in a couple of different ways. When they are not worried about preserving the character of what was previously held in the barrel, they fill the barrels with water without storage chemicals for a maximum of 48 hours before changing water if the barrel is not fully swollen <ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-16/ The Sour Hour Episode 16]</ref> (~33 minutes in).---To do--- external swelling (ref rare barrel, Tilquin head swelling, Todd Ashman Eclipse). <BR> External swelling can be done by placing a barrel on its head and cover the upward facing head with hot water for several hours. Flip the barrel on its other head and repeat. This process swells the heads which in turn pushes the staves tighter together in the hoops. <BR>Although impractical for homebrewers, commercial brewers and winemakers can use steam to swell barrels (although wallpaper steamers are a good option for homebrewers) <ref>[http://www.steamericas.com/whats-new/barrel-steam-wand/ Barrel Steam Wand]</ref>. Steamed barrels should be allowed to cool before bunging; cooling with a bung installed can lead to imploding barrels <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1704652009563006/?comment_id=1704659969562210&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation about steaming barrels and bunging on MTF. 05/31/2017.]</ref>. Steaming can also be a technique for cleaning used barrels.
Large oak casks that are larger than normal wine/bourbon barrels are sometimes sealed with wax by the manufacturer or a cooper. Some coopers recommend to swell large casks using only cold water so that the wax that is between the staves does not melt <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2127140820647454/?comment_id=2127560867272116&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Joshua Martinez and Levi Funk. Milk The Funk Facebook group thread on swelling large casks with cold water. 06/13/2018.]</ref>
====Swelling With Steam====
* See also [https://barrelbuilders.com/wp-content/uploads/2015/02/Barrel-Maintenance-Repair-Manual.pdf Barrel Builders Barrel Maintenance Repair Manual, Section 2.3] (using SO2 for soaking more than 2 days).
* See also [http://www.vadaiwinebarrels.com/barrel-prep-instructions.html Vadai Barrel Prep Instructions] (using hot water for soaking 2 days).
* [http://www.alesoftheriverwards.com/2015/09/from-end-table-to-aging-vessel.html From End Table to Aging Vessel: Reconditioning an old barrel. Ale of the Riverwards Blog by Ed Coffey.] See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/2422807111080822/ this MTF thread] on swelling an old, dry barrel.
===Cleaning===
Steam or hot water can be used to clean out barrels. See [[Barrel#Steamers_and_Cleaners|Steamers and Cleaning Stations]] below. Cleaning chemicals are often avoided by many brewers, although [https://barrelbuilders.com/wp-content/uploads/2015/02/Barrel-Maintenance-Repair-Manual.pdf Barrel Builders] includes instructions for using chemical cleaners such as sodium percarbonate products like Proxycarb™, Acto 140™, Leraspet SPO, or soda ash, followed by a citric acid wash. A product called "Barolkleen" is also available and should be followed up with a citric acid wash. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1980884075273130/ this MTF thread] for more infomrationinformation. It is advised not to use water that contains chlorine or chloramine to clean barrels. The residual chlorine or chloramine may not be enough to impact flavor directly once emptied from the barrel, but these chemicals form [https://en.wikipedia.org/wiki/Hypochlorite hypochlorite] <ref>[https://en.wikipedia.org/wiki/Chloramine "Chloramine". Wikipedia. Retrieved 09/14/2016.]</ref>
<ref>[https://en.wikipedia.org/wiki/Chlorine "Chlorine". Wikipedia. 09/14/2016.]</ref>, which is one of the two things needed to cause 2,4,6-trichloroanisole (TCA). The second thing needed to produce TCA is mold. TCA is a common off-flavor in the wine world, and is described as "moldy, musty, cork taint" <ref>[https://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf "Chlorine Use in the Winery". Christian Butzke. Purdue University. Retrieved 09/14/2016.]</ref>.
MTF barrel cleaning threads:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3025910550770472/?comment_id=3026152757412918&reply_comment_id=3027926890568838 Alex Buck describes the barrel cleaning process for pyramid stacked barrels at Black Project.] (Dead Link for now)
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1488853811142828/ Advice on cleaning out an old wine barrel with dried mold in it.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1638906016137606/ James Howat of Black Project Spontaneous Ales describes his process of rinsing and steaming a new 'Stella' foeder that is 11hL (~9.4bbl / 290gal).] Steamed barrels should be allowed to cool before bunging; cooling with a bung installed can lead to imploding barrels. Steam just before filling is one way to avoid this problem <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1704652009563006/?comment_id=1704659969562210&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation about steaming barrels and bunging on MTF. 05/31/2017.]</ref>.
[[File:Heat sanitizing barrels.JPG|thumbnail|right|[https://www.ncbi.nlm.nih.gov/pubmed/25989358 Effects of heat sanitation results by Fabrizio et al (2015).]]]
Heat has been established as the most reliable way to sanitize surfaces, with ''Brettanomyces'' beginning to die at around 37°C <ref>[https://pubmed.ncbi.nlm.nih.gov/15996781/ Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces. José António Couto, Filipe Neves, Francisco Campos, Tim Hogg. 2005. DOI: 10.1016/j.ijfoodmicro.2005.03.014.]</ref><ref name="Nunes de Lima 2020">[https://www.sciencedirect.com/science/article/abs/pii/S0740002020302069 Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines. Adriana Nunes de Lima, Rui Magalhães, Francisco Manuel Campos, José António Couto. 2020. DOI: https://doi.org/10.1016/j.fm.2020.103617.]</ref>. The complete thermal death of ''Brettanomyces'' in wines has been reported to be accomplished at 50°C for 5 minutes. <ref>[https://pubmed.ncbi.nlm.nih.gov/15996781/ Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces. José António Couto, Filipe Neves, Francisco Campos, Tim Hogg. 2005. DOI: 10.1016/j.ijfoodmicro.2005.03.014.]</ref><ref name="Nunes de Lima 2020" />. Sanitizing barrels that are infected with ''Brettanomyces'' or other beer/wine spoilers is notoriously difficult, and some believe it to be impossible. While two previous studies have ([http://www.ajevonline.org/content/62/4/519 Schmid et al. 2011] and [http://www.ccsenet.org/journal/index.php/jfr/article/view/24315 Barata et al. 2013]) found that steam was not effective at pasteurizing sanitizing oak barrels, these studies have had their experimental designs criticized by other better designed more recent studies that have found that steam is indeed an effective way to pasteurize oak barrels that previously held ''B([https://www.ncbi.nlm.nih.gov/pubmed/25989358 Fabrizio et al. 2015] and [http://www.ajevonline.org/content/early/2018/05/23/ajev.2018.18024 Cartwright et al. bruxellensis'' inoculated wine2018]). For example, one study Schmid et al. (2011) inoculated oak chips with nutrient broth instead of using barrels that represented real -world conditions, and another study Barata et al. (2013) only applied steam for 10 minutes <ref name="Cartwright_2018">[http://www.ajevonline.org/content/early/2018/05/23/ajev.2018.18024 Reduction of Brettanomyces bruxellensis Populations from Oak Barrel Staves Using Steam. Zachary M. Cartwright, Dean A. Glawe, Charles G. Edwards. 2018. DOI: 10.5344/ajev.2018.18024.]</ref>. The In contrast, Fabrizio et al. (2015) and Cartwright et al. (2018) found that it is possible that steam is an effective way to kill all ''Brettanomyces'' in oak barrels that previously held ''B. bruxellensis'' inoculated wine. Fabrizio et al. (2015) proposed that the most effective and preferred method is to heat the inside of the oak barrel to at least 140°F (60°C) for 20 minutes with hot water or steam. This has been found was demonstrated to be an effective way of killing ''Brettanomyces'' that was found growing as deep as 8 mm within the wood of 3-year old barrels infected with ''Brettanomyces''. Note that this might not be hot enough to kill other heat -tolerant microbes, ; however, these heat -tolerant species tend not to be able to survive in beer. Treatments Steam treatments that are higher in temperature and longer should be fine with steam, not present any concerns to the barrels themselves; however, if hot water is used instead of steam then the longer the water is exposed to the barrel the more character from the barrel that gets soaked out removed by the water <ref>[https://www.ncbi.nlm.nih.gov/pubmed/25989358 Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment. Fabrizio, Vigentini, Parisi, Picozzi, Compagno, Foschino. 2015.]</ref><ref name="Agnolucci_2017">[https://link.springer.com/article/10.1007/s11274-017-2345-z Brettanomyces bruxellensis yeasts: impact on wine and winemaking. Monica Agnolucci, Antonio Tirelli, Luca Cocolin, Annita Toffanin. 2017.]</ref>. Another study Cartwright et al. (2018) confirmed these results and reported that as little as 12 minutes of steam was enough to pasteurize eliminate ''Brettanomyces'' in both French and American oak wine barrels that were previously inoculated with ''B. bruxellensis'' for 6 to 7 months. In general, the French oak barrels had larger populations of ''B. bruxellensis'' than the American oak barrels, likely due to American oak being less dense. The staves closest to the bungholes had the largest population of ''B. bruxellensis'' 0-4mm into the wood, likely due to better access to oxygen, but there were also large populations within the bottom staves which were found at deeper levels into the wood (5-9mm deep). Oak barrels with heavy toast levels tended to have higher populations perhaps due to more cracks in the staves or more availability of cellobiose. The French barrels requiring required 12 minutes and the American oak barrels requiring required only 9 minutes at 131°F (55°C)to eliminate all ''B. bruxellensis'' from even the deepest points into the oak where ''B. bruxellensis'' has been found (up to 9mm). Before this was achieved, it took 4 minutes to reach this temperature at 9.5mm into the oak. They could not culture ''Brettanomyces'' from the oak even after incubation of stave cross-sections in WRM for 60 days. Hot water was also reported by the same research group to effectively eliminate ''Brettanomyces'' from oak barrels, although it took longer (70°C for 30 minutes or 80°C for 20 minutes). The researchers expressed the opinion that the effect of heat treatment on barrel quality needs to be researched. Although it has been reported that extensive heating can destroy desirable oak flavor compounds such as guaiacol, 4-methylguiaicol, furfural, lactones, eugenol, and vanillin, degradation of these compounds requires temperatures between 248°F (120°C) and 365°F (185°C) for 1 to 6 hours, so significant degradation of desirable oak flavor compounds is not expected to occur at with 12 to 20 minutes of 131°F (55°C) to 140°F (60°C) of steam pasteurization <ref name="Cartwright_2018" /><ref>[https://search.informit.com.au/documentSummary;dn=008738882146548;res=IELHSS Zachary Cartwright and Charles Edwards. "Wine maturation: What can a winemaker do about 'Brettanomyces bruxellensis' present in oak barrels?" Wine & Viticulture Journal. Volume 34 Issue 4 (Spring 2019).]</ref><ref>[https://www.journals.ac.za/index.php/sajev/article/view/3008 Edwards, C.G. and Cartwright, Z.M. (2019) Applicatio nof heated water to reduce populations of Brettanomyces bruxellensis present in oak barrel staves. Sth. Afr. J. Enol. Vitic. 40:1-8.]</ref>. Swaffield and Scott (1995) found that the lactic acid bacteria belonging to the genre ''Lactobacillus'', ''Pediococcus'', and ''Leuconostoc'' that were in cider penetrated oak blocks up to 1.25 cm after 9 weeks of being submerged 1 mm into the cider, so it is possible that bacteria can grow deeper than 8 mm into oak, although these oak cubes were made from virgin oak vats and might not accurately reflect what would be found if these same microbes were inoculated in oak barrels <ref>[https://www.asbcnet.org/publications/journal/vol/Abstracts/bc1995a22.htm Existence and Development of Natural Microbial Populations in Wooden Storage Vats Used for Alcoholic Cider Maturation. C. H. Swaffield and J. A. Scott. 1995. DOI: 10.1094/ASBCJ-53-0117.]</ref>. Additionally, some strains of ''Lactobacillus'' can survive higher temperatures than ''Brettanomyces'' can; see [[Lactobacillus#Tolerance_of_Extreme_Temperature|''Lactobacillus'']] for more information. Other yeast species may also be more resistant to heat sanitation in barrels. Specifically, ''Debaryomyces hansenii'', ''Candida parapsilosis'', ''Candida ishiwadae'' have been found to be more resistant to steam treatment in wine barrels than ''B. bruxellensis'' <ref>[https://link.springer.com/article/10.1007/s00217-011-1523-8#citeas Guzzon, R., Widmann, G., Malacarne, M. et al. Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage. Eur Food Res Technol 233, 285–291 (2011). https://doi.org/10.1007/s00217-011-1523-8.]</ref>.
Ozone has been shown to be an effective way to kill ''Brettanomyces'' that is buried in the wood of oak barrels (it has been found to burrow as deeply as 8 mm into oak barrels), but the ozone must be applied for an adequate time to allow for the ozone to diffuse into the oak. The amount of time needed to completely kill ''Brettanomyces'' living within barrels with ozone is not known, but it was found that 30 minutes of exposure to 40 mg/m<sup>3</sup> ozone concentration was not enough time and the presence of organic material interferes with the ozone's ability to kill <ref>[https://www.researchgate.net/profile/Raffaele_Guzzon/publication/225890726_Survey_of_the_yeast_population_inside_wine_barrels_and_the_effects_of_certain_techniques_in_preventing_microbiological_spoilage/links/5472f6170cf2d67fc035d45f.pdf Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage. Guzzon, Raffaele & Widmann, Giacomo & Malacarne, Mario & Nardin, Tiziana & Nicolini, Giorgio & Larcher, Roberto. 2011.]</ref>. The concentration of ozone is known to be a more important killing factor than time, therefore some recommend filling the barrel with liquid ozone, or rinsing with hot water first to open the pores of the wood and then rinsing with ozone liquid <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1860978937263645/?comment_id=1861100817251457&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Nate Ferguson of Escarpment Labs. Milk The Funk Facebook thread about using ozone to sanitize barrels. 10/24/2017.]</ref><ref>[https://www.winesandvines.com/features/article/109491/Barrel-Washing-Protocols Wines & Vines website. "Barrel-Washing Protocols". Jan 2013. retrieved 10/24/2017.]</ref>.
Other non-thermal methods of pasteurizing barrels have been explored. Microwave treatment at 3000 W for 3 minutes of barrels filled with water reduced populations by 35% in French oak barrels and 67% in American oak barrels up to the 8 mm depth in which ''Brettanomyces'' can survive within the wood of oak barrels. High power ultrasonics (17 W/L for 3 minutes) applied to barrels filled with 60°C water kills all ''Brettanomyces'' up to 4 mm within the oak, but has limited penetration of the wood passed 4 mm <ref name="Cartwright_2018" />. The use of sulfur dioxide (SO<sub>2</sub>) has been shown to inhibit ''Brettanomyces'' and other microbes; however, ''Brettanomyces'' cells that are exposed to sulfur dioxide can enter a state known as "viable but nonculturable" (VBNC) meaning that they cannot complete cell division (grow) but can still maintain a small amount of metabolism, and can be revived when the sulfur dioxide is no longer in their environment. Therefore, sulfur dioxide is not an effective way to completely sanitize oak barrels (although it has been used successfully to store non-infected barrels). See [[Quality_Assurance#VBNC_In_Yeast|VBNC in Yeast]] for more information. Other sanitizers such as StarSan or iodine should be avoided due to absorption of chemicals into the wood.
See also:
* [[Quality Assurance]] wikipage.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1860978937263645/ MTF thread on ozone vs steam/boiling water for sanitizing barrels and breweries with a very detailed comparison of the two approaches from Nate Ferguson of Escarpment Labs.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2116051451756391/ MTF thread discussion scientific studies about steam psteurizing pasteurizing oak barrels.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/4189454547749394/ MTF thread on ozone versus steam for foeders.]
===Storage===
====Storing full====
''Sulfur Storage Solution Method:'' Barrels can be stored full with a solution of water, potassium metabisulfite, and citric acid. The citric acid is used to lower the pH which is necessary to make the potassium metabisulfite antimicrobial (see [https://grapesandwine.cals.cornell.edu/newsletters/appellation-cornell/2012-newsletters/issue-12/article-contains-sulfites/ this Cornell University blog post]).
<span style="text-decoration: line-through;">A storage solution of 1 g citric acid and 2 g potassium metabisulfite per L (or 1 lb potassium metabisulfite and 0.5 lb citric acid per 225 L barrel<ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-5/ The Sour Hour with Tim Clifford of Sante Adairius]</ref> (~40 min in)) is often used.</span>
''Update:'' The lined out instructions above have sometimes been advised by winemakers, and presumably taken from their instructions <ref>[http://www.juicegrape.com/documents/documentview.ashx?id=412fa046-2de0-4051-9d41-a1ee012cea11 M&M Wine Grape Co. Citric Acid & Sulfite Barrel Preparation. Retrieved 03/06/2016.]</ref>. Jay Goodwin from The Rare Barrel, ; however, reported sulfur off-flavors in beers from using too much potassium metabisulfite in their barrels. The beers needed extended aging for the sulfur to be volatilized off. Eric Salazar from New Belgium Brewing advised that they cut the potassium metabisulfite powder down to 1 ounce per 59 gallon barrel (~0.017 ounces per gallon/~0.127 grams per liter) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1648119741882900/?comment_id=1648160011878873&reply_comment_id=1648559265172281&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Mike Makris. Milk The Funk Facebook group. 04/12/2017.]</ref>, and to check the barrel once a month and change the storage solution once a month if needed <ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-28/ The Sour Hour Episode 28 (~49 minutes in). Jay Goodwin from The Rare Barrel. 02/17/2016]</ref><ref name="makris" />. The amount of citric acid is the same: 0.5 lb per 59 gallon barrel (1 gram per liter/0.13 ounces per gallon) <ref name="makris">Private correspondence with Mike Makris from The Rare Barrel by Dan Pixley when asked to clarify the amounts that Eric from NBB recommended. 03/06/2016.</ref>. Before using a barrel holding this sort of storage solution, the barrel should be intensely sprayed and rinsed (not just filled up with hot water and dumped). Steaming the barrel before hand can also reduce microbial populations (see [[Barrel#Sanitizing|Sanitizing Barrels]] above).
Andrew Zinn from Wicked Weed reported that the recommendation above was not enough potassium metabisulfite to prevent microbial growth. They found that 0.3 grams of potassium metabisulfite per liter was the best balance between inhibiting microbial growth while limiting residual sulfur aromas in the barrel. Barrels with this holding solution have been reportedly free of microbial growth for 6+ months. Barrels are only filled with holding solution if they are going to sit for longer than a month; anything earlier than that is sulfured by burning an SO<supsub>2</supsub> tab <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1691672454194295/?comment_id=1691712440856963&comment_tracking=%7B%22tn%22%3A%22R%22%7D Andrew Zinn. Milk The Funk Facebook group. 05/19/2017.]</ref>. They also found that first rinsing the sediment out of barrels with cold water briefly before rinsing with hot water or steaming helps remove residual sulfur <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1886645328030339/?comment_id=1887660384595500&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Andrew Zinn on rinsing barrels with cold water first. Milk The Funk Facebook post. 11/18/2017.]</ref>.
This method is not recommended by some brewers due to the residual sulfur that can be difficult to rinse from the barrel, and the over-extraction of the barrel's flavor compounds into the storage soltuion.
''Ozone Method: <ref>[http://mcclainozone.com/brewery-ozone-sanitation/ Ozone sanitation for barrels]</ref> [need to expand]''
Used for sanitation. A separate cleaning procedure is needed separately from using ozone to sanitize.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1860978937263645/ MTF thread on ozone vs steam/boiling water for sanitizing barrels and breweries with a very detailed comparison of the two approaches from Nate Ferguson of Escarpment Labs.]
===Maintenance=Moving To New Facility====(To do)repairing leaksAt times brewers are faced with the challenge of moving barrels full of beer to a new facility. Some brewers recommend emptying the barrels into totes and purging the head space with CO<sub>2</sub>. Others recommend using a forklift to carefully move the barrels still on racks into the moving vehicle, and gently drive the barrels to the new location. Once the barrels are set in place at the new facility, purge the headspace of the barrels with CO<sub>2</sub>. Moving full barrels can be risky to the beer by introducing oxygen and potentially unsafe to workers. Use caution. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2801264916568371/ this MTF thread].
===Maintenance and Repairs===
[[File:Barrel broken ring.jpg|thumbnail|right|132 gallon Oloroso Sherry cask with a broken ring. Image provided by [https://www.facebook.com/groups/MilkTheFunk/permalink/1321949461166598/ Raf Soef.]]]
* [https://www.facebook.com/pg/rockymbc/videos/ Rocky Mountain Barrel Company repair videos.]* Brandon Jones recommends [http://www.winerystuff.com/coating_5413.htm wet liner epoxy] to seal cracks in barrels; use on the inside as per the manufacturer's instructions <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2372695336092000/?spotlight=1&comment_id=2372877066073827&comment_tracking=%7B%22tn%22%3A%22R%22%7D Brandon Jones. Milk The Funk Facebook group thread on repairing a crack in a foeder. 11/17/2018.]</ref>.* [https://www.facebook.com/groups/MilkTheFunk/permalink/1321949461166598/ Raf Soef demonstrates a broken barrel ring, with advise advice from MTF members on how to repair and why rings can break on MTF.]* [https://www.facebook.com/groups/MilkTheFunk/1195484540479758permalink/1195484543813091/?match=Y2hhbGsgYW5kIGdhcmxpYyxnYXJsaWMsY2hhbGs%3D Jeff McGuire's SOP for making a chalk and garlic paste for sealing light croze leaks (read the comments for concerns about this method).]
* See also [[Barrel#Maintenance_and_Repairs|External Barrel Repair Articles]].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2140647185963484/ Comprehensive list of cooperage tools.]
==Misc Info==
</gallery>
* Over sulfuring of sour beer is a somewhat common problem. It often results from using too much sulfur to store in a barrel. Sulfur can also be the result of fermentation. Additional time will eventually allow the sulfur to age out. Other recommendations include running the beer through a food safe copper pipe, purging the beer with CO2, using a wine product called [http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.juicegrape.com%2FReduless-30g&h=2AQGCpamJ Redules], or even simply transferring the beer from one vessel to another (the small amount of oxygen pick up combined with yeast activity will typically reduce the sulfur) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1530364933658382/ Conversation on MTF on how to get rid of sulfur in beer. 12/26/2016.]</ref>.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1865254800169392/ MTF thread for advice on cold side hose/hosing brands.]
===Room /Drain Layouts===
MTF Threads:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1872235479471324/ Advise from Andrew Zinn and others on barrel room layouts.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2232818906746311/ MTF discussion on drains for barrel rooms.]
===Management Software===
* [http://www.zymurtech.com/ Barrel-IT]. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2788699071158289/ MTF feedback].
===Innerstaves===
Innerstaves are extra wood planks that are inserted into a barrel by a cooper to add more wood flavor to wine. Some brewers recommend removing them or asking their barrel broker not to sell them barrels with innerstaves. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2881317415229787/ this MTF thread for an example and advice].
==General Resources and Articles==
* [https://www.youtube.com/watch?v=KdLD782F5FU Barrel Builders 'Be Your Own Cooper' Lecture at the CCBA Fall Conference 11/14/16.]
* [https://www.facebook.com/SouthernBrewersConference/videos/881625485318972/ Matt Albrecht at Southern Brewers Conference 2017 on Brewery Coopering Part 1] and [https://www.facebook.com/SouthernBrewersConference/videos/881626651985522/ Part 2]
* [https://beerandbrewing.com/working-with-and-repairing-old-wood-for-barrel-aged-beers/ A few practical beginner tips from Brandon Jones ("Working With and Repairing Old Wood for Barrel Aged beers", Craft Beer & Brewing Magazine).]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2851302334897962/ Practical Machinist spreadsheet of stave dimensions.]
* Detailed cooperage instructions of a bucket (includes some techniques that are applicable to barrels, cooperage tools, and history):
: <youtube width="300" height="200">GE7QA1chUzw</youtube>
===Maintenance and Repairs===
* [https://abeerdiary.wordpress.com/2014/07/07/my-pressure-racking-cane/ ''My Pressure Racking Cane'', A Beer Diary blog.]
* [http://morewinemaking.com/products/morewine-gas-transfer-tool.html MoreWine Gas Transfer Tool]
* [https://www.brewhardware.com/product_p/barrelptr.htm Brew Hardware Pressure Transfer Tool (Bulldog).]* [http://hericdistribution.com HERIC Distribution (France; specify which fittings are needed)] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2614900981871433/?comment_id=2614901971871334&reply_comment_id=2614966161864915&comment_tracking=%7B%22tn%22%3A%22R%22%7D Anthony Baraff. Milk The Funk Facebook thread on bulldogs in Europe. 04/17/2019.]</ref>.* [https://mtec-shop.de/barrique-absaugrohr-100946 M-Tec's Barrique-Absaugrohr (Denmark).]* Brandon Jones advises securing a stainless steel scrubby to the end of a racking cane using a stainless worm clamp for racking beer out of a barrel that contains hops/fruit in it <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1753001588061381/?comment_trackingcomment_id=%7B%22tn%22%3A%22R3%22%7D 1753144258047114 Brandon Jones. Milk THe The Funk Facebook group. 07/11/2017.]</ref>.* [https://www.facebook.com/groups/MilkTheFunk/posts/6161706940524135/ Thomas Rasmussen's DIY homebrew bulldog post on MTF.]
===Steamers and Cleaners===
* [https://www.foedercrafters.com/steam-generator Foeder Crafters Steam Generator.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1213778371983708/ Swash LG-SW-20 Steam Sanitizer.]
* [http://www.gwkent.com/moog-barrel-cleaning-system.html GW Kent Moog Barrel Cleaning System.]
* [http://www.gwkent.com/barrel-washing-stand.html GW Kent Barrel Washing Stand.]
* [https://www.gwkent.com/electric-steam-cleaning-machine.html GW Kent Electric Steam Cleaning Machine (20kW).] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1870144379680434/?comment_id=1870146319680240&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Sean McVeigh on GW Kent steamer. Milk The Funk Facebook group. 11/1/2017.]</ref>
* [https://www.moog.ch/en/produkt/bra-hd-flex/ MOOG Cleaning Systems Barrel CIP.]
* [https://embracethefunk.com/2016/06/24/my-40-barrel-washer/ DIY $40 Barrel Washer by Brandon Jones.]
* [http://www.gamajet.com/products/systems/gamavac_evacublast.php Gamavac and Evacublast from Gamajet (can remove fruit and lees from barrels <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1392375897457287/?comment_id=1392378237457053&reply_comment_id=1392390447455832&comment_tracking=%7B%22tn%22%3A%22R0%22%7D MTF conversation with Brandon Fender regarding cleaning barrels. 08/31/2016.]</ref>).]
* [https://www.amazon.com/Earlex-SS77USSG-Steam-Generator/dp/B005JRF43M Earlex Steam Generator.] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1398202520207958/?comment_id=1398208943540649&comment_tracking=%7B%22tn%22%3A%22R%22%7D Steamer recommendation from Gregory Wilhelm on MTF. 09/06/2016.]</ref>
* [https://abeerdiary.wordpress.com/2016/09/26/my-diy-barrel-steamer/ DIY barrel steamer from Ethan Tripp; "A Beer Diary".]
* [https://www.amazon.com/dp/B00G00BTEA?ref=emc_b_5_i McCulloch MC1385 Deluxe Canister Steam System (cleans 2 barrels per fill; takes 10 minutes to get to boiling point)] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1476037275757815/?comment_id=1476648589030017&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Cameron Pryor on steam cleaners on MTF. 11/20/2016.]</ref>.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1461568750538001/ DIY Barrel washing/inspection station by Jeff Porn (posted on MTF).] and [http://www.globalindustrial.com/product?itemKey=30025119 casters set recommended by Cameron Pryor] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1476037275757815/?comment_id=1476642832363926&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation 1 with Cameron Pryor on MTF about a barrel steaming station. 11/20/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1474616242566585/?match=c3RhdGlvbi5pJ20%3D Conversation 2 with Cameron Pryor on MTF about a barrel steaming station. 11/20/2016.]</ref>. See also [https://www.facebook.com/photo.php?fbid=3472182286869&set=gm.1799608266734046&type=3&permPage=1 simple barrel cleaning station with two hand trucks by Kian Oveissi.]
*[https://www.facebook.com/groups/MilkTheFunk/permalink/3128109573883902/ Using an electric BIAB homebrew product like the Mash and Boil to steam barrels and puncheons, demonstrated and recommended by Chris Cates on MTF.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1638906016137606/ Wagner 0282018, 705 Steamer 1-Gallon Wallpaper Steamer (modified with a triclamp connection), recommended by James Howat.]
** See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1638906016137606/?comment_id=19814003652215012488361941192005&comment_tracking=%7B%22tn%22%3A%22R%22%7D this update by Andrew Holzhauer for tri clamp that fits the new Wagner 715 model (Wagner 705 was discontinued).]** [https://www.facebook.com/groups/MilkTheFunk/permalink/4344597522235095 MTF thread on using plastic steamers and potential plastic leaching into the barrels.]* [https://www.facebook.com/groups/MilkTheFunk/posts/6361407553887405/ MTF thread on other solutions to steamers.]
===Pyramid Stacking and Barrel Taps===
Pyramid stacking is a semi-permanent structure of barrels that are stacked upon each other with wood wedges to secure their location. Barrels are first stacked empty, and once filled they do not move. The head is often drilled with a 15/16th drill bit near the bottom of the barrel when lying horizontally, and plugged with a standard champagne cork. To empty the barrel, the champagne cork is removed and a barrel tap is inserted into the hole to rack the beer. This method requires less space horizontally than using barrel racks and avoids the cost of barrel racks, however, if a barrel on a bottom row needs to be removed then all of the barrels above it also need to be emptied and moved. Mobility of barrels is therefore sacrificed for space and cheaper cost. Another benefit of pyramid stacking is that a [https://www.facebook.com/photo.php?fbid=10101163850672808 forklift] is not required. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1932486870112851/?comment_id=1932686786759526&reply_comment_id=1932706406757564&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Andrew Zinn's list of benefits to pyramid stacking]. Barrel Tap Manufacturers:* [https://www.glaciertanks.com/barrel-tap-21mpb-g150-1.75hole.html? Glacier Threaded Barrel Tap | Tri Clamp 1.5 in. for 1.75 in. Bung Hole - SS304.]* [http://www.gwkent.com/oak-cask-fitting-adapter-1-1-2in-tc.html GW Kent Oak cask Fitting Adapter.] Also see [https://www.facebook.com/groups/MilkTheFunk/permalink/1326714200690124/?comment_id=1327206697307541&comment_tracking=%7B%22tn%22%3A%22R1%22%7D this tip from Jeff Porn on fittings].* <span style="text-decoration: line-through;">Jeff Porn group buy organized on MTF from a Colorado manufacturer.</span> (No longer available)
Informational MTF posts:* [http://wwwfunkfactorybrewing.funkfactorygeuzeriablogspot.com/2015/04/pyramid-technique-to-stacking-barrels.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+FunkFactoryBrewing+%28Funk+Factory+Brewing%29 Funk Factory Geuzeria - Pyramid Stacking Technique for Barrels]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1157561294272083/ MTF discussion of equipment for transferring out of pyramid stacked barrels and tap fittings.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1392375897457287/ MTF discussion on securing bottom stacks when emptying.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1932486870112851/ MTF discussion on stabilizing the barrels as they are stacked.]
* [http://wwwfunkfactorybrewing.funkfactorygeuzeriablogspot.com/2012_09_01_archive2012/09/barrel-tap.html Funk Factory Geuzeria - Barrel Tap.]* [http://www.gwkent.com/oak-cask-fitting-adapter-1-1-2in-tc.html GW Kent Oak cask Fitting Adapter.] Also see [https://www.facebook.com/groups/MilkTheFunk/permalink/13267142006901243042914999070027/?comment_id=1327206697307541&comment_tracking=%7B%22tn%22%3A%22R1%22%7D this tip from Jeff Porn on fittingsGlacier versus GW Kent barrel tap discussion.].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1605596202801921/ MTF tips and comparisons of benefits/disadvantages of barrel stacking versus using pallets/forklifts.]
* [https://store.tcwequipment.com/products/tcw-suction-racking-wands TCW barrel racking wand that fits in-between pyramid stacked barrels.] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1981200911908113/?comment_id=1981201901908014&reply_comment_id=1981513658543505&comment_tracking=%7B%22tn%22%3A%22R%22%7D Tristan Stewart. MIlk Milk The Funk Facebook thread on Tristan's brewery and racking wand for pyramid stacked barrels. 02/07/2018.]</ref>* [https://www.facebook.com/BokkereyderBokke29/posts/668103123521646?comment_id=668251680173457&reply_comment_id=669037893428169&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Bokke (formerly Bokkereyder ) reported that a stability engineer quoted that 7 levels of barrels in a pyramid stack using BokkereyderBokke's structure was safe.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2445657898795743/ MTF thread on racking beer out of barrels that are pyramid stacked where a bulldog can't fit, and options for solving this problem. Also discussions on what pumps to use.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2532505403444325/ Mike Karnowski shows his hack for making a sealed bung connected to a CO2 purging line for pushing beer through a barrel tap with CO2.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/3025910550770472/?comment_id=3026152757412918&reply_comment_id=3027926890568838 Alex Buck describes the barrel cleaning process for pyramid stacked barrels at Black Project.]
* MTF Threads with demonstrations & discussions on using barrel taps:
** [https://www.facebook.com/groups/MilkTheFunk/permalink/1336118076416403/ The "Jeff Porn" barrel taps in action.] See also the [https://www.instagram.com/p/BlOphpznZqR/?taken-by=atombrewingco tapping process].
** [https://www.facebook.com/groups/MilkTheFunk/permalink/1235880629773482/ Using barrel taps with pyramid stacking.]
** [https://www.facebook.com/groups/MilkTheFunk/permalink/1753001588061381/ James Howat warns of minor leaking issues with Belgian corks; suggests trying tappered corks instead (work in progress).]
** Mitch Ermatinger demonstrates his barrel tap and pump set up:
:: <youtube height="200" width="300">RWymHY0CTOQ</youtube>
====Porn Tap Parts List====
# [https://www.facebook.com/groups/MilkTheFunk/permalink/2186864708008398/ Barrel Tap]
# [https://www.brewershardware.com/1_5-Tri-Clover-X-1-2-Male-NPT.html?category_id=270 1/2" NPT threaded tri-clamp fitting]
# [https://www.brewershardware.com/1_5-Tri-Clover-Butterfly-Valve-Squeeze-Trigger-TC10VBFVST1.html?category_id=274 Valve of some sort (this is what Jeff uses)]
# [https://www.brewershardware.com/1_5-Tri-Clover-Clamp.html?category_id=276 Tr Clover Clamp] and [https://www.brewershardware.com/1_5-Tri-Clover-Gasket-Buna-N.html?category_id=276 seal]
In the end, you can really decide what you want to put on the end of the tap, the threads are 1/2" NPT. [https://www.instagram.com/p/BlOphpznZqR/?taken-by=atombrewingco Jeff Porn demos the barrel tap here].
===Bungs===
'''Retailers'''
* [httphttps://www.thevintnervault.com/product/4386/Solidbungs-rubber-stoppers-standard-silicone-bung-js-Dualsolid-Fermentationbng-Bung.html 1005/ Solid Dual Fermentation Bung (The Vintner's Vault).]* [httphttps://www.thevintnervault.com/product/923/Dualbungs-rubber-stoppers-dual-fermentation-bung-Fermentationbng-Bung.html 1004/ Duel Fermentation Bung (The Vintner's Vault).]* [httphttps://barrelbuilders.com/storeshop-2/fermrite-fermentation-bung/?model_number=BF04 Ferm-Rite Silicone Bungs (Barrel Builders).]
* [http://www.gwkent.com/silicone-barrel-fermentation-lock.html Alasco Bung (GW Kent).]
* [https://www.morebeer.com/view_product/8374 Silicone Bung for small barrels (MoreBeer).]
* [httphttps://www.keystonehomebrewvintable.com/wp-contentcollections/uploads/2017/06/KFS-Offer-Barrel-Accessories.pdf bungs Keystone Homebrew Supply (full-size barrel ventilated bungs and cooperage equipment.]* [https://www.boswellcompany.com/bungs Boswell Company bungs.]* [https://midwestbarrelco.com/collections/barrel-bungs Midwest Barrel Co. (multiple sizes).]
===Waxing Small Barrels===
* [http://wwwfunkfactorybrewing.funkfactorygeuzeriablogspot.com/2012/02/paraffin-waxing-barrel.html Paraffin waxing a barrel, Funk Factory blog article.]
* [http://www.greatfermentations.com/oak-bourbon-and-homebrew-volume-ii-barrels/ Great Fermentations Blog - Waxing Smaller Barrels with paraffin wax.]
# Wax around the nail if it keeps weeping.
# Choose a tool to remove the nail with. Popular recommendations are: channellock pliers, 9" side cutting pliers, [https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.lowes.com%2Fpd%2FKobalt-12-in-Pry-Bar%2F4777017%3Ffref%3Dgc%26dti%3D592560317438853&h=ATNcPLSlVdFw8EydeADpH-iI8cLIzTwl08WM1Ti39wOD5cc07MvBqtog3FvGHu7SMTMLyDb-PJpiK2AHCgaCZ3n46sJZZAE3mdwcLj-LnlNfXhFhYqGTUwLaKLx7Oim136rOzF28Tx54Lyi6-pGe9aH2aw small pry bar], traditional "curved claw" hammer, vice grips <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1805757702785769/# Various MTF members. Tools for removing a Vinnie Nail. 08/29/2017.]</ref>.
# To pull a sample, remove the nail with the chosen tool (remove the bung/airlock as well if there is not enough pressure), take a sample, and then hammer in the nail again. Optional: to avoid messes, remove the nail most of the way with the tool, and then put the tool down and pick up a glass, and remove the mail the rest of the way with your free hand <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1805757702785769/?comment_id=1806140826080790&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Sean McVeigh on MTF. Removing a Vinnie Nail without making a mess. 08/29/2017.]</ref>.
# Keep 2" steel nails handy in case the hole in the barrel head starts to get too big.
* Some brewers prefer stainless steel screws to nails, which may be easier to install and remove using a drill.
* [http://www.mcmaster.com/#97990a102/=109otq7 McMaster-Carr Type 316 Stainless Steel Nail; 4D Size, 1-1/2" Length, Approximately 200 Pieces/Pack] and the [http://www.mcmaster.com/#97990a104/=109ouzq 6D Size, 2" Length for a backup if the hole gets bigger (as per Vinnie).] Similar nails are also available on [https://www.amazon.com/Simpson-Strong-S4CN1-1-Pound-Stainless/dp/B007RW6X3M Amazon], [https://www.atlanticbrewsupply.com/Stainless-Steel-Nail-for-Barrels-aka-Vinnie-Nail_p_2467.html Atlantic Brewing Supply (smaller amounts)], and [https://www.manasquanfasteners.com/category/nails-hand-drive Manasquan Fasteners].
* [http://babblebelt.com/newboard/thread.html?tid=1108752780&th=1303745352 Burgundeon Babble Belt Forum post by B-Dub that shares an email from Vinnie regarding his nail technique.]
* See [https://www.facebook.com/groups/MilkTheFunk/permalink/1706361322725408/?match=c21hbGwgYmFycmVsLGJhcnJlbCxzbWFsbCxuYWls this MTF post] for tips on getting a better flow if the beer trickles out of the hole, and [https://www.facebook.com/groups/MilkTheFunk/permalink/1805757702785769/?comment_id=1805974099430796&comment_tracking=%7B%22tn%22%3A%22R3%22%7D this MTF] post on which tools people prefer for pulling nails.
===Racks===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3121698234525036/ Chris Cates's guide to building a pallet jackable stand for puncheons using basic tools and supplies.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1815478808480325/ Western Square Industries Barrel Rack catalog.]
* [http://www.westernsquare.com/wine_and_vine/cave_racks.html "Cave rack" for the first row of pyramid stacked barrels.]
* [https://beer.thegremlyn.com/2017/07/06/barrel-stand-build-furniture-dolly/ DIY barrel stand with wheels by Colin Burton (ideal for homebrewers).]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2812421028786093/ Tom Antidoot Jacobs shares his wooden racking/shelving design (3 levels high).]
* [https://www.facebook.com/groups/MilkTheFunk/posts/6495141387180687/ MTF thread on racks that stack on top of each other instead of barrels.]
* Many barrel makers/brokers also offer racks for sale; see [[Barrel#Pro_Sizes|Barrel Sales]] below.
===General Barrel Aging Information===
* [https://www.youtube.com/watch?v=4OJTN0M1DBk Video that gives an overview of types of pumps in general.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2031858380175699/ Troubleshooting problems with barrels that rack slowly.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/5814883318539834/ Reviews of cheaper diaphragm pumps.]
===Milk The Funk Tips and Discussions===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1154611407900405/ Raf Soef's modified racking cane]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1161268503901362/ Autoclaving Alasco bungs.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1346921472002730/?comment_id=1347122018649342&reply_comment_id=1347464221948455&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Tips on controlling primary fermentation in a barrel, including tips from Pierre Tilquin.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1546270782067797/ Discussions about keeping barrels in hot and dry regions without temperature/humidity control.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2208408762520659/ Using pallet stackers or power stackers for lifting barrels.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2358890884139112/ Flow Meter recommendations.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2369824076379126/ MTF quick tips on using barrels.]
==Sourcing Barrels - Manufacturers and Suppliers==
===Pro Sizes===
* [http://www.blackswanbarrels.com/ Black Swan Barrels.]
* [httphttps://eastcoastwoodbarrelseastcoastbarrels.com/ East Coast Wood Barrels.]
* [http://www.rockymountainbarrelcompany.com/ Rocky Mountain Barrel Company.]
* [http://qualitywinebarrels.com/ Quality Wine Barrels.]
* [http://jdiascooperage.pt/?lang=en J. Dias Cooperage.]
* [http://kelvincooperage.com/ Kelvin Cooperage.]
* [https://speysidebci.com/ Speyside Bourbon (new whiskey barrels).]
* [https://www.iscbarrels.com/cooperages/ ISC Barrels (new whiskey barrels).]
* [https://countryconnection.biz Country Connection (Legacy Cooperages).]
* [http://www.keystonefermentationsupply.com/ Keystone Fermentation Supply (also has foudres).]
* [https://www.facebooknortheastbarrelcompany.com/northeastbarrelcompany Northeast Barrel Company (east coast and west coast locations).]* [https://www.midwestbarrelco.com/shop Midwest Barrel Company (wine and spirit barrels; offers smaller sizes).]
* [http://www.barrelbroker.com/ The Barrel Broker.]
* [http://www.wineoakbarrels.com Wineoakbarrels.com (Europe).]* [http://www.barrel-shop.com/oakbarrels.html W. Elder Wilhelm Eder - commercial -sized barrels available in Europe.]
* [http://www.winebusiness.com/classifieds/usedbarrels/ Used Wine Barrels on Winebusiness.com.]
* [http://www.probrewer.com/ Probrewer Classifieds.]
* [http://www.woodinvillewhiskeyco.com/barrels/ Woodenville Whiskey barrels.]
* [http://americanbarrelexchange.com/Browse/C160725/Barrels American Barrel Exchange (might be defunct).]
* [http://www.riverdrive.co/ Riverdrive cooperage (Where Allagash sources barrels).]
* If you live in a wine -producing region, meet your local winemakers and join local winery forums to see what sorts of used stuff comes up.* [http://www.kagge.com/ Thorslunds Kagge (Sweden).]* [https://www.ascbarrels.com/barrel-categories ASC Barrels (based in France).]* [https://www.kwercus.fr Kwercus (France).]* [https://www.facebook.com/jensenscooperage/ Jensen's Cooperage (UK).]
===Offers Smaller Sizes===
* [http://www.barrelsunlimited.com/barrels.php Barrels Unlimited (many sizes).]
* [http://theoak.com/ The Oak Cooperage (American Oak for whiskey and wine; offers 30 gallon, may not ship <ref>Private correspondence with The Oak Cooperage by Caleb Buck. 02/13/2017.</ref>).]
* [https://www.austinhomebrew.com/American-Oak-Barrel--5-Gallon-_p_9023.html Austin Homebrew Supply (American oak 5 gal barrel).]
* [http://www.adirondackbarrelcooperage.com Adirondack Barrel Cooperage - American White Oak, new whiskey barrels (offers pro and homebrew sizes).]
* [https://www.midwestbarrelco.com/shop Midwest Barrel Company (wine and spirit barrels; offers pro and smaller sizes).]
* [https://www.blackswanbarrels.com/ Black Swan Cooperage, LLC]; 5, 8, 10, 15, 23, 30, and 53 gallons (call them, see [https://www.facebook.com/groups/MilkTheFunk/permalink/2625782270783304/?comment_id=2626412274053637&reply_comment_id=2627005020661029&comment_tracking=%7B%22tn%22%3A%22R%22%7D this MTF thread]).
* [http://www.barrel-shop.com/oakbarrels/used-barrels.html W. Elder - Smaller sized barrels available in Europe.]
* [http://www.thorslundkagge.com/ Used and new barrels in Sweden.]
* [http://www.farmhousebrewingsupply.com/used-liquor-oak-barrels-5-10-15-gallon/ 5, 10, and 15 gallon from Farmhouse Brewing Supply (might require joining an emailing list).]
* [http://www.wineoakbarrels.com/ Wine Oak Barrels (UK).] Reportedly waxes the insides of smaller barrels <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1566729446688597/?comment_id=1566759923352216&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Ryan Sealey on MTF regarding Wine Oak Barrels . 01/29/2017.]</ref>.
* [http://www.keystonehomebrew.com/shop/15-gal-rye-whiskey-barrel-dad-s-hat.html Keystone Homebrew 15 gallon "Dad's Hat" Rye Whiskey Barrels.] [https://www.facebook.com/groups/MilkTheFunk/permalink/1852401448121394/ (Recommended by Ed Coffey.)]
* [http://www.kagge.com/ Thorslunds Kagge (Sweden).] See [https://www.facebook.com/groups/MilkTheFunk/permalink/2306192409408960/ this MTF thread] for example usage.
* [https://www.brewtek.ca/img/product/description/Pamphlet%20Brewtek%20Cuves_Ang.pdf BrewTek 20-40L foeders (Canada).]
===Used Homebrew Sized Used Barrels===
These are sites that have been reported by MTF members as being scam websites pretending to sell oak barrels. We recommend that you do not buy anything from them nor visit their website.
* <s>OakWoodBarrels.com</s> '''This website is a scam; do not purchase barrels from them<ref>[https://www.wlky.com/article/scam-alert-fake-bourbon-barrel-company-deceives-customers/25657218 "SCAM ALERT: Fake bourbon barrel company deceives customers". Chris Chandler. WLKY newspaper website. 12/21/2018.]</ref>.''' See [https://www.facebook.com/groups/MilkTheFunk/permalink/1551941351500740/ this MTF thread].
* <s>dirtcheapbarrels.com</s> '''This website is a scam; do not purchase barrels from them.''' See [https://www.facebook.com/groups/MilkTheFunk/permalink/1551941351500740/ this MTF thread].
===External Resources===
* [https://www.amazon.com/Wood-Beer-Brewers-Dick-Cantwell/dp/1938469216 "Wood & Beer: A Brewer's Guide," book by Dick Cantwell and Peter Bouckaert.]
* [https://www.facebookmasterbrewerspodcast.com/groups/MilkTheFunk/permalink/1456770341017842/ MTF Thread 242 "Brewing Purposefully with Wood" interview with Peter Bouckaert on adding wine to beer (homebrew)MBAA Podcast Episode #242.]
==References==