Fermentation in the Barrel

[springtime]

Hi
My last batch of Wherry although excellent seemed to carry on fermenting in the barrel more than usual.
SG was 1.042 and FG was 1.009.
This was barrelled into an economy barrel with 80g of sugar.
Since then I have had problems with the tap leaking and the barrel bowing badly at the bottom.
Nevertheless I persevered and started drinking the beer after a couple of weeks :grin: .
2.5 months have since passed and the barrel is getting empty (but has never required a CO2 bulb) so there's another batch of Wherry in the FV.
Out of interest I checked the FG of a pint I'm drinking, using my refractometer, and find that it's now 1.005 clearly showing that quite an element of fermentation has continued in the barrel.
This is far more than normal and has probably caused damage to the barrel.
Good job I bought another Cornie last week.
Has anybody experienced similar problems?

 

[Sandimas]

Yes. Mine's been in the barrel close to 2 weeks, 1 in the warm and 1 in the "cool" (can't get it that cool in this hot weather). Have had to draw off the odd half every few days or the tap leaks under the pressure. And I was pretty sure it was finished when I moved it, 16 days in the FV, the longest I've ever left one in there, with a steady FG right at the end. Done loads of previous brews and never had one keep going quite like this one.

Still, it's clear and tastes great, so no problem