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bengee

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hi,

Currently, I have a brew that's been sitting under pressure for about 4 weeks. I've have brewed quite a few beers over the last couple of years, but never have I waited this long (usually I've only kept it 2 weeks under pressure before enjoying). Most of the time the beers always taste 'a bit too young' or 'not quite ready....' - hence why i have opted for 4 weeks.

I haven't added any CO2 to it, just relying on the sugar i added to the keg prior to storage to create the pressure.

Anyway, is there any advice before sampling? i.e. should i charge it with CO2 first???
 
Hi,

Pardon the humour but this reads a bit like, I am parked under a bridge is it OK will I get there 😁😁

Can you give us a bit more please. Mashed or kit? What steps? Style? And I am sure we can come up with something.
 
Also how much pressure it is under? Do you have a spunding valve attached, or are you relying on a pressure relief valve?

And what temperature is it at right now, and do you plan to chill it further before sampling?

To be honest though, I'd probably just give it a go and see :D
 
Also what temperature it was when you added the sugar.

Assuming it was warm enough for the sugar to be digested and then cooled, should be good to go. If still warmish, drop the temp gradually over a week to serving temp.
 
its a Woodland Citra Session IPA beer kit.
No idea how much pressure its currently under. Added 90g sugar (if i remember correctly) to the keg, added beer, moved to garden shed.
No spunding valve, just the corny PRV.
fermentation: about 20-22°.
its kept outside, currently 17° - no plan to chill further
 
Are you charging with a CO2 bottle and regulator? If so, the regulator should give the pressure in the keg if you just pop it on without opening the bottle valve. In any event, the amount of sugar seems about right to give you 2 volumes of CO2 which is around the right level for an IPA.

Wouldn't like that temperature though. Have you no means of cooling it?
 
Larse said:
Are you charging with a CO2 bottle and regulator? If so, the regulator should give the pressure in the keg if you just pop it on without opening the bottle valve. In any event, the amount of sugar seems about right to give you 2 volumes of CO2 which is around the right level for an IPA.

Wouldn't like that temperature though. Have you no means of cooling it?
Click to expand...
its in a fridge, in the shed. Trouble is that I don't have power to the shed! So, no, no means of cooling.
I do want an outside electrical socket, but that's low down on the to-do list :(
 
If you're relying on the PRV, then likely that you will have plenty of pressure to dispense at least. I think ideally you would find a way to cool the beer because it is a style that is typically served cooler, and possibly so that some more of that co2 gets absorbed into the beer. If you're in the UK, then in another few weeks it will likely be a fair bit cooler in your shed anyway!
 
bengee said:
its in a fridge, in the shed. Trouble is that I don't have power to the shed! So, no, no means of cooling.
I do want an outside electrical socket, but that's low down on the to-do list :(
Click to expand...
Just on the outdoor socket. That can be a relatively easy DIY job, have done it myself.

You need an indoor socket on a lightly used circuit on a wall facing the garden (where your shed is). In my case it was a bedroom bedside socket. I just tripped the circuit, removed the socket and disconnected it. Then drilled an 18mm hole (doesn't have to be 18mm, that was just the size of the longest drill bit I had) right through the wall in the centre of the existing socket's pattress box and pushed a short length of 2.5 squared through to the outside.

Rewired and replaced the indoor socket with the new cable piggy-back wired to it and then outside I connected the other end to an IP rated outdoor socket. Filled the hole up with expanding foam, screwed the socket to the exterior wall and masticked all around it. Job done. Took less than an hour.
 

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