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Barrel

885 bytes removed, 21:55, 23 October 2017
moving barrel vessel alternatives
* 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>.
 
* Alternative vessels include [https://www.facebook.com/groups/MilkTheFunk/permalink/1154676014560611/ Amphorea] 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].
** [http://www.qvevriproject.org/products Qvevri Project (amphorea 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.]
==General Resources and Articles==
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