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Barrel
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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>]]
==Types of Wood Used in Barrels==
The type of wood used to make a barrel can impact both the flavor compounds that the barrel can provide as well as the rates at which gasses (O2) are allowed to penetrate through the wood. The characteristics of a given wood are dependent on the species used but also on factors such as more local conditions where the wood was grown in addition to the seasoning and toasting process. Toasting is discussed further in its own section below.
===Acacia===
Acacia wood, also known as "Black Locust," is a species of tree native to the southeastern United States - although its roots have spread worldwide, from Europe all the way to Asia and as far south as Southern Africa. More recently, Acacia has been used as an alternative to the traditional white oak when aging White wine.
Although white wine is often aged in steel casks, wine makers have since discovered that aging in an Acacia barrel preserves the wines aromatic and fruit characteristics. Acacia wood does not contain as much tannin content as oak, thus, it better preserves freshness as well as floral and varietal characteristics. Additionally, white wines aged in Acacia barrels do not suffer from a loss of overall structure. Acacia wood is well suited for aging White wines as it does not contribute the stronger flavors one may find in oak, which may overwhelm a white wine, while stiff allowing a small amount of gas transfer. ===American White Oak===American White Oak (''Quercus alba'') is regarded as one of the preeminent species of hardwood grown here in the United States of America. This species of White Oak has tyloses, an outgrowth of the parenchyma cells which stems from a reaction to natural stresses in the environment such as drought; which gives the wood a closed cellular structure, making it water- and rot- resistant. This closed structure also results in less air transfer through the wood than other oak types such as French oak. Within the Wine & Spirits industry, Quercus Alba or American White Oak is the primary source of material in the production of Whiskey barrels (especially in the case of bourbon, which is legally required to be aged in charred new oak barrels). What makes this species of wood key to the whiskey industry is it chemical structure and the effect this imparts on the aging whiskey. American White Oak is known for its high vanillin content, oak lactone (coconut/bourbon characteristic), and wood sugars which all affect the bourbons taste. Additionally, American White Oak affects the coloring of the bourbon itself. Impure wood varieties like Pine contain resin canals which pass strong flavors into maturing whiskey. Note that the char levels in some spirits barrels might make them a less ideal candidate for many mixed-fermentation beers. In addition, some bourbon barrels are not constructed as sturdily as wine barrels <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1171200286241517/ MTF discussion about bourbon barrels]</ref>, possibly due to the inability of producers to use barrels for many subsequent batches of bourbon (as would be common in wine).
===American White Hungarian Oak===American White (''Quercus petraea'', or commonly Sessile Oak (.<ref>[https://en.wikipedia.org/wiki/Quercus_petraea ''Quercus Alba) is regarded as one of the preeminent species of hardwood grown here in the United States of Americapetraea''. Wikipedia. Retrieved 06/16/2018.]</ref><ref>Brandon Jones. Private correspondence with Dan Pixley. This species of White Oak has tyloses, an outgrowth of the parenchyma cells which stems from a reaction to natural stresses in the environment such as drought; which gives the wood a closed cellular structure, making it water- and rot- resistant 06/16/2018.</ref>)
===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=French===%7B%22tn%22%3A%22R0%22%7D Justin Amaral. Milk the Funk Facebook post on measuring oxygen in barrels. 02/15/2018.]</ref>
===HungarianSherry Barrels===Sherry barrels typically have the most oxygen ingress.<ref name="amaral_barrels" />
===Romanian White 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.) ==Barrel Alternatives==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. '''Cubes''' - Oak cubes are readily available to brewers. They offer greater toast complexity and a lower surface area to volume ratio than chips. (reference Vinnie's dimebags, amos oak in primary) '''Rods''' - Rods offer a similar product to cubes however the surface area to volume ratio is even smaller. In addition, rods (and lumber) are the primary source for alternative woods. [http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/?type=info&msg=3 See John Gasparine's 2013 NHC presentation on alternative wood aging] (AHA membership required). '''Spirals''' - Wood spirals are basically rods that have been shaped to increase the surface area. They offer the same potential benefit as rods and cubes in dimension of toast flavor. Based on faster flavor extraction than rods, spirals may not be the ideal choice for brewers looking for the non-flavor benefits of wood. '''Honeycombs''' - Honeycombs are similar to oak spirals in what they offer and they maximize the surface area even more. '''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=== We'd love to hear your experiences! Please contribute them in this [https://www.facebook.com/groups/MilkTheFunk/permalink/1379117015449842/ MTF Facebook thread]. Pre-treatments refers to anything the brewer might do with the barrel alternative before putting it in their beer (such as boiling, soaking in boiling water, soaking in wine or spirits etc.). Some brewers prefer pre-treatments to remove some of the more aggressive character of the wood and approach the sort of semi-neutralized barrel character that brewers might achieve from use of second hand wine or spirit barrels. {| class="wikitable sortable"|-! Wood Type !! Toast Level !! Format !! Amount !! Pre-treatment !! Contact Time !! Oak presence/Notes|-| American Oak || Medium Toast || Spirals || 0.33*1x8" Spirals per gallon <ref name = 'MTF Oak Discussion DP'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1379117015449842/?comment_id=1379118588783018&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Milk the Funk Facebook Oak discussion]</ref> || None || 6-12 months || noticeable vanillin |-| American Oak || Medium Plus Toast || Spirals || 0.33*1x8" Spirals per gallon <ref name = 'MTF Oak Discussion DP'/> || None || 6-12 months || noticeable vanillin |-| American Oak || Medium Toast || Cubes || 0.4 oz per gallon <ref name = 'MTF member brew CC'> [https://www.facebook.com/groups/MilkTheFunk/permalink/1392524737442403/ Milk the Funk Facebook member brew CC]</ref>|| Boiled || 11 months || Could have used more oak. Note that the base beer was rather assertive. |-| French Oak || Medium Toast || Cubes || 0.15-0.25 oz per gallon, depending on beer color/strength <ref name = 'MTF Oak Discussion DC'> [https://www.facebook.com/groups/MilkTheFunk/permalink/1379117015449842/?comment_id=1383554758339401&reply_comment_id=1383585441669666&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Milk the Funk Facebook Oak discussion]</ref> || Boiled || || Used cubes also re-used in 50-50 blends with fresh in subesquent batches|-| French Oak || Bordeaux Blend (4 toast levels) || Spirals || 1.16" long spiral per gallon <ref name = 'MTF Oak Discussion JB'>[https://www.facebook.com/groups/MilkTheFunk/permalink/1379117015449842/?comment_id=1379118588783018&reply_comment_id=1389488407746036&comment_tracking=%7B%22tn%22%3A%22R%22%7D Milk the Funk Facebook Oak discussion]</ref> || None || 1-3 weeks || good tannin|-| French Oak || Light Toast || Spirals || 1.16" long spiral per gallon <ref name = 'MTF Oak Discussion JB'/> || None || 1-3 weeks || Some structure, but otherwise not noticeable|-| Various Woods ([http://www.blackswanbarrels.com/honey-comb-barrel-alternative/ Black Swan Barrel Alternatives]) || || Honeycomb || 1" long honeycomb per gallon <ref name = 'MTF OakDiscussion DS'> [https://www.facebook.com/groups/MilkTheFunk/permalink/1379117015449842/?comment_id=1389036301124580&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Milk the Funk Facebook Oak discussion]</ref> || none || 6 weeks || May not be suitable for clean beers|-|} * See also Jeffrey Crane's guide to oak aging alternatives: [https://www.facebook.com/groups/MilkTheFunk/ part 1], [https://www.facebook.com/groups/MilkTheFunk/ part 2], and the other parts Jeff will never finish.* [https://www.facebook.com/groups/MilkTheFunk/permalink/1209003332461212/ Tips on MTF on soaking oak chips/cubes/spirals in wine.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1296238923737652/ Tips on MTF on using wood other than oak.]* [https://winemakermag.com/802-oak-alternatives "Oak Alternatives" by Tim Vandergrift in Wine Maker Magazine.]* [http://www.homebrewtalk.com/selecting-oak-varieties-shapes.html "Oak Varieties and Shapes: A Comprehensive Overview" by Cat Stewart on HBT.] ===Concrete/Clay Vessels===Alternative vessels include amphorea (also known as "Kvevri" in Georgian wine making <ref>[https://en.wikipedia.org/wiki/Kvevri "Kvevri". Wikipedia. Retrieved 11/13/2020.]</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==
In progress
Barrels and barrel products are generally available in toast levels of light, medium, medium+ and heavy as well as varying levels of char. in addition to different wood types, different toast levels each have their own characteristics and are chosen for different purposedpurposes. Barrels used for aging spirits such as whiskey generally have some degree of charring, or at least heavy toast, while red wine barrels may be more commonly in the medium or med+ range. While the homebrewer and professional brewer does not always have full control over the toast levels of the barrels that they are getting (as the barrels are frequently used by wine and spirit producers before being acquired by brewers), brewers will likely find that different toast levels are better suited different beers.
Some brewers select specific barrels based on what they previously held as a fundamental component of certain beers (e.g. Russian River, Cantillon 50N, 3F Zenne). In addition, sometimes brewers aren't looking for barrel flavor in their sour beers and are more interested in the medium that barrels provide for fermentation in addition to some less flavor active compounds that barrels may contribute (--source: Jay and Tim Clifford for on the sour hour, probably something from JvR). Due to the delicate balance that good mixed-fermentation beers have, an aggressive barrel character may not always fit and brewers will have to get a feel for their barrels to know how long it takes for a beer to develop appropriate barrel character compared to how long until it develops the right fermentation character. For a first fill, it is recommended to taste the beer regularly to see how it is developing, and it may be necessary to allow additional aging in other vessels like carboys or stainless tanks for the beer to arrive at the right level of both fermentation development and barrel that the brewer is targeting.
---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 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-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==in progress '''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].
==Misc Info==
* Barrels can be stored upright and used to add fruit to beer. A "punch-down" (punch down) process can be used to gently push the fruit under the surface of the beer to make sure it has contact within the beer, that CO2 is released, and that mold does not form. See [http://funkfactorybrewing.blogspot.com/2016/11/punch-down-beer.html "Punch Down Beer", blog article on Funk Factory Guezeria on fruiting in an upright barrel and punching down fruit].* Barrels used by some lambic producers (notable notably [[3 Fonteinen]] and [[De Cam]]) were originally 4000 liter barrels used by breweries like Pilsner Urquell. The barrels used for lager brewing are [https://en.wikipedia.org/wiki/Pitch_(resin) pitched]. However, they were rebuilt to hold 1000 liters, and the pitch was removed before being sent to lambic brewers in Pajottenland <ref> [http://www.booksaboutbeer.com/products/lambicland Lambicland by Webb, Pollard and McGinn (2010)]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1152496341445245/?comment_id=1152514724776740&offset=0&total_comments=11&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Gareth Young and Raf Soef on MTF regarding lambic barrels. 09/22/2015.]</ref>.* Potassium bitartrate (KHTa) is formed in wine, through the reaction between the bitartrate ion (HTa-), from tartaric acid (H2Ta), and the potassium ion (K+) found in grapes, especially grape skins. It is also known as potassium hydrogen tartrate, and commonly called "Cream of Tartar", "wine crystals", potassium salt of tartaric acid, tartrates, argols, tartres (French), Weinstein (German - "wine stones") <ref>[https://en.wikipedia.org/wiki/Potassium_bitartrate Wikipedia. Potassium bitartrate. Retrieved 09/30/2015.]</ref><ref name="Monash">[http://www.monashscientific.com.au/PotassiumBitartrate.htm Monash Scientific. Potassium bitartrate. Retrieved 09/30/2015.]</ref>. KHTa build up appears as crystals in wine barrels. It has no affect on the taste of wine, and is assumed to have no affect on the taste of beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1156200327741513/ Conversation in Milk The Funk about tartrates. 09/30/2015.]</ref><ref>[https://www.jordanwinery.com/files/FlexibleFile/289/Wine_Tartrates_FAQ.pdf UNDERSTANDING WINE TARTRATES. Jordan Winery. Retrieved 09/30/2015.]</ref>, however heavy build up of wine crystals can pose a problem <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1845691305459075/?comment_id=1845862802108592&reply_comment_id=1846338265394379&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Brandon Jones. Milk The Funk facebook comment on wine crystals. 10/10/2017.]</ref>. They can be removed from the inside surface of barrels through cleaning with Proxycarb™ or another sodium percarbonate based cleaner such as scent-free Oxyclean™ (see the [http://barrelbuilders.com/wp-content/uploads/2015/02/Barrel-Maintenance-Repair-Manual.pdf Barrel Builders Barrel Maintenance Repair Manual]). <gallery>File:Left_Over_Wine_Crystals.jpeg|Left over wine crystals on the inside of the bunghole of a sour beer barrel. [https://www.facebook.com/groups/MilkTheFunk/permalink/1177969118897967/?comment_id=1178120668882812&reply_comment_id=1178157198879159&total_comments=3&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Image provided by Pedro Sarsama]. File:Tartaric crystals stefan wiswedel.jpg|"Scaly" wine crystals from rinsing a barrel. [https://www.facebook.com/groups/MilkTheFunk/permalink/1295554670472744/ Image provided by Stefan Wiswedel]. </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). * [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==
===General Cooperage===
* [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===
* [http://barrelbuilders.com/wp-content/uploads/2015/02/Barrel-Maintenance-Repair-Manual.pdf Barrel Maintenance and Repair Manual, by Barrel Builders, Inc.]
* [https://www.youtube.com/watch?v=fNh50-r6ris Master Cooper Douglas Rennie at Seguin Moreau Napa Cooperage - Repairing Barrel Leaks Video]
* [https://www.youtube.com/watch?v=vRpeCa1pj8A Barrel Head Removal for Fermentation with Phil Burton]
* [http://americanlambic.blogspot.com/2013/07/barrel-maintenance-for-wild-beers.html?m=0&hc_location=ufi American Lambic Blog - Barrel Maintenance for Lambic Brewing]
* [http://www.juicegrape.com/documents/documentview.ashx?id=412fa046-2de0-4051-9d41-a1ee012cea11 Citric Acid & Sulfite Barrel Preparation; M&M Wine Grape Company.]
* [https://byo.com/stories/item/948-keeping-it-clean Keeping It Clean - Barrel maintenance for those new to oak barrels; BYO article.]
* [https://farmhousebeerblog.wordpress.com/2015/06/01/barrel-maintenance-and-storage/ Barrel Maintenance and Storage, Farmhouse Beer Blog.]
* [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.]
* [https://www.youtube.com/watch?v=mqL1uIk6-D4 Ryan Steagal's video of repairing a hole in the side of a barrel.]
* [http://napaofbeerwww.thebrewingnetwork.com/2012the-sour-hour-episode-16/ The Sour Hour with James Shamas discussing small barrels for homebrewers]* [http:/06/14www.vadaiwinebarrels.com/howbarrel-toprep-cleaninstructions.html Vadai Barrels Prep Instructions -good for small barrels.]* [https://www.youtube.com/watch?v=r1rERdpsXng Barrel Builders video on how to tighten a-barrelhead using flagging.]* [https://www.youtube.com/watch?v=IfmUMHLTWC8 Barrel Builders video on using sulfur sticks.]* [https://www.youtube.com/ Cleaning barrels watch?v=IXjl5gCAq3A Barrel Builders video on repairing bore bug holes with Gordon Schuck of Funkwerksspiles.]* [https://www.youtube.com/watch?v=HSOvfRJsMPg Barrel Builders video on repairing a barrel that leaks between the head and stave/chime (croze).]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1681458161882391/ Using food grade epoxy to seal barrel leaks, by Jace Marti on MTF.]
===Racking Canes===
* [http://www.rackitteer.com/product.php Rack-It-Teer (recommended by Jay Goodwin on the Sour Hour )] <ref>[http://www.thebrewingnetwork.com/sour-hour-episode-39/ The Sour Hour Podcast, Episode 39, ~56 minutes in. Jay Goodwin. Retrieved 08/06/2016.]</ref>
* [http://www.bulldogmfg.com/index.html Bulldog Mfg]
* [http://www.gwkent.com/bulldog-barrel-transfer-tube.html GW Kent Bulldog]
* [[Eccentric_Beekeeper_Bulldog|The Eccentric Beekeeper Homemade Bulldog with Parts List]]
* [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_id=1753144258047114 Brandon Jones. Milk 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=2488361941192005&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://funkfactorybrewing.blogspot.com/2015/04/ 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://funkfactorybrewing.blogspot.com/2012/09/barrel-tap.html Funk Factory Geuzeria - Barrel Tap.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3042914999070027/ Glacier 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 The Funk Facebook thread on Tristan's brewery and racking wand for pyramid stacked barrels. 02/07/2018.]</ref>
* [https://www.facebook.com/Bokke29/posts/668103123521646 Bokke (formerly Bokkereyder) reported that a stability engineer quoted that 7 levels of barrels in a pyramid stack using Bokke'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]
===Bungs===
One way ventillation silicone bungs are generally recommended for long aging sour beers in barrels (after primary fermentation) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1528175943877281/ Question on MTF regarding what type of bung/airlock. 12/24/2016.]</ref>. '''Manufacturers'''* [http://www.alasco.com/bungs.htm Alasco Rubber & Plastics Corp.] See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2064398820254988/ MTF thread about Alasco vs GW Kent ventilated bungs].* [http://www.vintable.com/bungs/standardbungs.html Vin Table LLC.]* [http://www.boswellcompany.com/bungtools/ferm-rite-fermentation-bungs/ Ferm-Rite Ventilated Bungs for smaller barrels.]* [http://www.gwkent.com/barrel-fermentation-plus-bungs.html GW Kent Barrel Fermentation Plus Bungs (wine barrel size).] See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2064398820254988/ MTF thread about Alasco vs GW Kent ventilated bungs].* [http://www.arblack.com.au/viewproduct69a8.html?product=50&cat=2 AR Black & Co (Australia).]* [https://www.kauriwine.com/nz/product/silicone-bungs-fermentation-nz/ Kauri Winemaking Innovation (New Zealand).] '''Retailers'''* [https://www.thevintnervault.com/bungs-rubber-stoppers-standard-silicone-bung-js-solid-bng-1005/ Solid Dual Fermentation Bung (The Vintner's Vault).]* [https://www.thevintnervault.com/bungs-rubber-stoppers-dual-fermentation-bung-bng-1004/ Duel Fermentation Bung (The Vintner's Vault).]* [https://barrelbuilders.com/shop-2/fermrite-fermentation-bung/ 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).]* [https://vintable.com/collections/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.]
* [http://embracethefunk.com/2013/12/14/for-the-love-of-the-barrel/ Barrel Repairs and Maintenance]
* [http://embracethefunk.com/2014/12/02/barrel-filling-procedure-and-etf-updates/ Barrel Filling Procedure]
* [http://embracethefunk.com/2016/02/02/barrel-head-removal/ Barrel Head Removal]
===Vinnie Nail===
Steps <ref>[http://babblebelt.com/newboard/thread.html?tid=1108752780&th=1303745352 Quoted email from Vinnie Cilurzo on the Burgundian Babble Belt forum. Retrieved 12/1/2016.] </ref>:
# When the barrel is full of beer and with a bung in the bunghole to prevent extra spillage, drill a hole using a 7/64 drill bit in the middle of the barrel head. Try not to drill all the way in to avoid mess <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1805757702785769/?comment_id=1805856666109206&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Andrew Zinn on MTF. Drilling a Vinnie Nail. 08/29/2017.]</ref>
# Quickly but gently hammer in the 1-1/2" nail the rest of the way. Metric users: substitute nail for a 3mm width by 30mm length nail, and a 3mm drill bit (smaller diameters might not pour well) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1805757702785769/?comment_id=1805769119451294&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Mattias Terpstra on MTF. Vinnie Nail diameter for metric. 08/29/2017.]</ref>
# 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.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1193297904031755/ First time experience of Travis "ColoradoFlyFisherman" on youtube installing a Vinnie nail in a barrel.]
* For smaller barrels of 15 gallons and smaller, position the nail near the bottom of the head just above the croze. This will increase the hydrostatic pressure and help push a stream of beer out of the hole <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1351368038224740/?comment_id=1437658396262370&comment_tracking=%7B%22tn%22%3A%22R%22%7D Matt Warren. Milk The Funk Facebook group post. 10/05/2016.]</ref>.
===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===
* [http://brouwerij-chugach.com/?p=910 "Barrels in the Brewery", by Brian Hall of Brouwerij-Chugach; includes SA:V ratio for different barrel sizes]
* [http://www.drinkingcup.net/understanding-maturation-part-1-know-your-casks/ Understanding Maturation – Part 1: Know Your Casks]
* [http://www.decanter.com/wine-news/opinion/news-blogs-anson/anson-on-thursday-oak-ageing-holds-key-to-wine-sweetness-274226/ "Anson on Thursday: Oak ageing holds key to wine sweetness", an article on analyzing oak on a molecular level for desired qualities.]
* [http://traffic.libsyn.com/basicbrewing/bbr09-17-15smallbarrelstrat.mp3 BasicBrewing radio interview with CJ Shamus; great information on using small barrels for a sour beer program.]
===Pumps===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1592865494074992/ Pumps that work well for barrel racking for pros.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1727510427277164/ Discussion on diaphragm pumps and flex impeller pumps.]
* [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/1048697095158504/?hc_location=ufi Dave Janssen's discussion on MTF about a CO2 Pressure Racking Cane for Barrels, with tips from Eccentric Beekeeper]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1067174789977401/ Ed Coffey's Cheap CO2 Racking Cane discussion on MTF]
* [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://www.adirondackbarrelcooperage.com Adirondack Barrel Cooperage - American White Oak, new whiskey barrels.]* [http://theoak.com/ The Oak Cooperage (American Oak for whiskey and wine).]* [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://northeastbarrelcompany.com 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 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://corsair-distillery.mybigcommerce.com/ Corsair.]
* [http://www.americanbarrelexchange.com/Browse/C160725/Barrels American Barrel Exchange.]
* [http://www.vadaiwinebarrels.com/toasted-barrels.html Vadai Hungarian barrels.]
* [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 barrelsSized Used Barrels===
* [http://www.woodinvillewhiskeyco.com/barrels/ Woodinville Whiskey Co] - 8 gallon barrels used for whiskey aging
* [http://www.homebrewing.com/equipment/whiskey-barrel.php Balcone's 5 gallon spirit barrels] - The homebrew supplier for Balcone's 5 gallon spirit barrels
* [http://www.woodinvillewhiskeyco.com/barrels/ Woodinville Whiskey Co. 8 gallon used whiskey barrels.]
* [https://www.facebook.com/GreatLakesbourbonBarrels Great Lakes Bourbon Barrels.]
* [http://www.homebrewing.org/Used-15-gallon-Whiskey-Barrel-_p_5960.html Adventures In Homebrewing - used 15 gallon whiskey barrel.]
* [http://www.homebrewing.com/equipment/whiskey-barrel/ Homebrewing.com - used 5 gallon whiskey barrel.]
==Barrel Alternatives=Scam Websites===To do A number of wood products These 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 sites that barrels offer (such have been reported by MTF members 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 being scam websites pretending to brewers are sell oak basedbarrels. Chips - Oak chips maximize surface area and have less variability in the depth of toast. Oak chips are We recommend that you do 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 productsbuy anything from them nor visit their website. Cubes (reference Vinnie's dimebags, amos oak in primary)
==See Also==
===External Resources===
* [httphttps://www.decanteramazon.com/wineWood-news/opinion/newsBeer-Brewers-blogsDick-ansonCantwell/anson-on-thursday-oak-ageing-holds-key-to-wine-sweetness-274226dp/ 1938469216 "Anson on ThursdayWood & Beer: Oak ageing holds key to wine sweetnessA Brewer's Guide,", an article on analyzing oak on a molecular level for desired qualitiesbook by Dick Cantwell and Peter Bouckaert.]* [httphttps://trafficwww.libsynmasterbrewerspodcast.com/basicbrewing/bbr09-17-15smallbarrelstrat.mp3 BasicBrewing radio 242 "Brewing Purposefully with Wood" interview with CJ Shamus; great information Peter Bouckaert on using small barrels for a sour beer programMBAA Podcast Episode #242.]
==References==