I barrled a woodford wherry last week that had been fermenting for about four weeks (I did it before my holiday and decided to leave in secondary fv rather than rush it). Can't remember the fg as I am in work so don't have my notes but it certainly wasn't high. Added priming sugar a per instructions and left it to prime. I noticed on Thursay that the pressure barrel is not level, the rear feet are off the surface as the domed bottom of the barrel has pushed out slightly. I have taken off about a pint of beer, but this has had no real effect. Obvioulsy it will release pressure as more beer is drawn off but it is a bit green at the moment so I would prefer to leave it to leave it to mature. Is it safe to do so and will the barrel return to shape or is it now deformed for ever? Interestingly the baller lid does have a valve with a rubber seal which is supposed to vent excess pressure but this is cleary not working.