Changes

The most effective and preferred method is to heat the inside of the oak barrel to at least 140°F (60°C) for 20 minutes with hot water or steam. This has been found to be an effective way of killing ''Brettanomyces'' 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 beer spoilers. Treatments that are higher in temperature and longer should be fine with steam, however if hot water is used then the longer the water is exposed to the barrel the more character from the barrel that gets soaked out <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>.

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