The second tapping went pretty well, although when I went by to check the pressure at 2pm the owner made me move the firkin because he said it was in the way where they set it up the day before. I did my best not to slosh it around, and foretell there wasn't any dry hops or stuff. The Abita rep seemed surprised that the tapping didn't spray beer, I told him the key was relieving the pressure right before tapping.
The beer was what I guess you'd call a winter warmer although it was amber and might've been able to pass for a barleywine. It had prominent oak tannins and a firm underlying bitterness that helped it finish dry in spite of the vanilla/caramel sweetness from malt and whiskey. The cask conditioning really let the flavors shine too. The crowd was good, we made a few toasts, the Irish band played and when I left after two hours the firkin was 3/4 gone already.https://www.youtube.com/watch?v=HTEqAUtQJcY
I'm hoping my friend continues to bring firkins into town. I do need to help him find a better insulated jacket, or possibly one with pockets for ice packs so these things aren't at room temp by the next day.