So my second barrel was a big success. Great fermentation, good transfer and added the right amount of auger so good alcohol content, about 4-5%. Even created a label for my bottles.
What I have learned later relates to bottling.
About five weeks into second fermentation in the pressure barrel, I bottled a few test bottles. Small bottles with cork tops. The pressure made a few pop out and I replaced them immediately. After about eight weeks I opened a few of those when I took them to friends. Halve lost their fizz, this is understandable as the corks could be the reason for loosing fizz.