Changes

Previously, some brewers have advised filling empty barrels with storage solution, burning sulfur sticks, or filling with ozone. However, recent trends with commercial brewers are to store barrels completely empty and then steam them to swell them and tighten the hoops before use. Some brewers have reported residual sulfur flavors when stored with a sulfur solution. Also, after storing a barrel with a sulfur solution, it needs to be steamed for an extended amount of time to remove the sulfur, so since the steaming process will be employed either way many brewers don't see the need to store with a sulfur solution. Some brewers have reported difficulty rinsing barrels properly when they are pyramid stacked and cannot be moved. Other brewers have had no problem removing the sulfur from barrels that were stored with a sulfur storage solution, and some suggest that small amounts of sulfur will help protect the beer from oxidation. Additionally, storing barrels with a sulfur solution ensures that mold growth does not become an issue. Still, other brewers recommend storing barrels empty for only 2 or 4 weeks (Andrew Zinn recommends some brewers recommend burning a sulfur stick during this the initial empty storage time, others store completely empty), but after that, they should be filled with a sulfur solution or ozone <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1886645328030339/ MTF poll and various MTF members on storing barrels empty vs full. Milk The Funk Facebook group. 11/17/2017.]</ref>.