1 – Use the pointer to put the paste in the croze.
2 – Loosen the header and quarter using the hammer and hoop driver. Remove both hoops completely.
3 – Use the hammer and hoop driver to loosen the bilge hoop, without removing it.
4 – Take the head bearing the same number as the body. Position yourself in front of the bung stave.
5 – Put the head edge in the croze of the bung stave, making sure that the side bearing the number is on the outside and that the alignment lines drawn on when removing the head are correctly aligned.
6 – Use the head puller to pull the head up to croze level all the way round and hold it in place by pressing the opposite stave.
7 – ap the bilge hoop with the hammer to tighten the staves around the head. As soon as there is sufficient pressure from the staves to hold the head in place, remove the head puller.
8 – Tighten the bilge hoop and quarter using the hammer and hoop driver. To tighten the header, we recommend not striking the hoop directly (as this risks breaking the bevelled edge), but instead using a piece of wood as protection.
9 – Remove any excess flour paste if necessary.
