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Sanitizing section
* [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>.
===Sanitizing===
Ozone has been shown to be an effective way to kill ''Brettanomyces'' that is buried in the wood of oak barrels, but the ozone must be applied for an adequate time to allow for the ozone to diffuse into the oak. Heating the entirety of the oak barrel to 60°C for 20 minutes with hot water or steam has also been found to be an effective way of killing ''Brettanomyces'' within the wood of barrels <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>.
===Storage===