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** [https://www.facebook.com/groups/MilkTheFunk/permalink/1548619735166235/ The manual process of barrel stacking in progress at Jester King.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1456770341017842/ MTF Thread on adding wine to beer (homebrew).]
removed deleted FB posts
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* Over sulfuring of sour beer is a somewhat common problem. It often results from using too much sulfur to store in a barrel. Sulfur can also be the result of fermentation. Additional time will eventually allow the sulfur to age out. Other recommendations include running the beer through a food safe copper pipe, purging the beer with CO2, using a wine product called [http://l.facebook.com/l.php?u=http%3A%2F%2Fwww.juicegrape.com%2FReduless-30g&h=2AQGCpamJ Redules], or even simply transferring the beer from one vessel to another (the small amount of oxygen pick up combined with yeast activity will typically reduce the sulfur) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1530364933658382/ Conversation on MTF on how to get rid of sulfur in beer. 12/26/2016.]</ref>.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1865254800169392/ MTF thread for advice on cold side hose/hosing brands.]
** [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>
===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.]
==References==