Flanders Red Ale

[Gledison]

So, after a week of fermentation, I racked the beer into the Oak barrel (thanks @Ozarks Mountain Brew for the tips) (80% attenuation based on my FG).
I've noticed that the Airlock of the remaining beer in the primary fermenter still active. However,in the Barrel the airlock is stuck.
Most trub was kept in the primary. Could that be a reason? that most of the yeast are in the primary still? If so, shall I pitch a little more of the yeast in the Barrel?
cheers

 

[Ozarks Mountain Brewery]

no just give it time

 

[Gledison]

no just give it time

Just a General question: as i have partitioned the Batch in 2, the one in the bucket still with positive pressure inside. The airlock in the Barrel is levelled. i understand that most of the CO2 is probably gone, but it shouldnt have a slightly postive pressure inside the Barrel?
Cheers

 

[Ozarks Mountain Brewery]

Just give it a giggle , if there is the airlock will bubble, that's good