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===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 petraea'', 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.]
===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.
* [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:
'''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===
* [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.
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 and the complete thermal death of ''Brettanomyces'' has been reported to be 50°C for 5 minutes in wine <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 ([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 sanitizing oak, these studies have had their experimental designs criticized by more recent studies ([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. 2018]). For example, Schmid et al. (2011) inoculated oak chips with nutrient broth instead of using barrels that represented real-world conditions, and 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>.
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 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. Steam treatments that are higher in temperature and longer should 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 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>.
Cartwright et al. (2018) confirmed these results and reported that as little as 12 minutes of steam was enough to 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 required 12 minutes and the American oak barrels 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 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>.
* [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 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<sub>2</sub> 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://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.]
* [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:
* [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 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.]
'''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.]* [httphttps://www.boswellcompany.com/bungtoolsbungs Boswell Company bungs.]* [https://midwestbarrelco.com/collections/ferm-rite-fermentationbarrel-bungs/ Ferm-Rite Midwest Barrel Co. (Boswell Companymultiple 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.]
* 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://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.
* [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===
* [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.]
* 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.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.)]
===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.masterbrewerspodcast.com/242 "Brewing Purposefully with Wood" interview with Peter Bouckaert on MBAA Podcast Episode #242.]
==References==