Barrel platform: We used 4 pallets so that the bottom of the barrel is above the top of a carboy on the floor. Using a reciprocating saw and 2 x 4’s we cut rounded wedges to fit the curve of the barrel lying on its side. The keg was placed on the pallets. The wedges were fitted to the barrel and nailed to the pallets.
Noticeable fermentation started within 2 hours. A blow off tube was needed for the first 30 days.
We divided the batch when it got down to 1.020 as some folks like it sweet. Those of us who prefer it dry are finishing it with WLP715 Champagne Yeast.
Most locals here do not pasteurize. They prefer natural spontaneous fermentation. We p