Changes

====Storing full====

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]).

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.

Used for sanitation. A separate cleaning procedure is needed separately from using ozone to sanitize.