Hi, I typically brew 15L, and I'm thinking of putting 5L into a container of some sort. I always bottle but I've noticed that I can't keep the beer cool enough (too many being too lively over the last 12 months), so I need to look into a fridge for storage. This then creates issues in itself as i don't have the space for a large fridge, and I like to have a few different bottles on the go for a bit of variety. I'm thinking of a 5L keg/barrel to save space. Naturally the ones with CO2 connected also have issues of space as well I think. I'm still looking into the best option, and going round in circles a bit. Maybe a container with a connector to which i can hook up a gas feed to prime/carbonate, and then remove the gas until I need to add a bit more once i've had a couple of pints. That then takes me to a barrel as maybe the best option!! I'm conscious that if i venture down the corny keg route I'll get sucked in quite quickly....as I don't drink alot I'm not sure if that's suitable for me. Maybe I'll start with this (https://www.geterbrewed.com/5-litre-maturing-barrel/) and then go a bit more advanced if this seems to work. Thanks.
Thanks everyone for your replies. Will slowly get something sorted on this
I carb in my 20L corny using a regular under-counter fridge, I found that by using a section of narrower gauge pipe I could feed the gas pipe through the drain hole in the back of the fridge and keep tings tidy. This is a dedicated fridge though, it'd be no good if I had to share the fridge with food too.
Thanks for that. I currently use a bottling bucket and add the required amount of sugar (in a random vol of boiled water). I may be getting an occasional infection in one or two bottles, but think it's more related to storage. I may look at direct priming and cutting our the bottling bucket. Cheers, a few things to think about.I carb in my 20L corny using a regular under-counter fridge, I found that by using a section of narrower gauge pipe I could feed the gas pipe through the drain hole in the back of the fridge and keep tings tidy. This is a dedicated fridge though, it'd be no good if I had to share the fridge with food too.
Once carbonated I then bottled using a beer gun but have since moved to counter-pressure because it's easier, cleaner and as it turns out, also quicker. After that, beers get stored in the 'cupboard of doom' and cooled as required and I've not had any gushers yet.
If you're getting gushers then carbonating in a keg before botting will probably help as long as the yeast have consumed all the sugars (presuming the issues are just over carbonation rather than infection). But if it's only a process/priming issue then it's something you should be able to correct without the need for a keg, what's your priming routine? - of course if you want to do some kegging then that's fine, I got one because I wanted one!
