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Yesterday I dumped the trub, refitted the bottom ( after filling it with co2) and checked the SG again 1.012. Checked it today still 1.012 so I decided to transfer it to a corny keg. After I sanitised and rinsed the keg I filled it with CO2, charged it up to 20psi to check for leaks, none, then...

You sound like me, you'd rather "do" than "read".

If you can identify exactly where it's leaking, you might be able to make a temp cure with water resistant silicone sealant. If you are confident the cap is good, turn barrel upside down, put the sealant on, wait till it's cured ( it's not waterproof until cured) then turn the barrel back over.

1.010 today so still fermenting, 13 days in.

You can fill it with water but you don't need to, an empty barrel will work just as well with CO2 Vaseline both the male and female threads of your cap and tap

The only change I made to the recipe was to to use a lager yest instead of the ale yeast that came with the kit. There isn't a lot of research about pressure fermenting out there for brewers at our level, you might come across some long winded university research papers but TBH I would sooner...

Another hole is another potential leak point. Best way to test for a leak is to pressure it with a sparklets then use a solution of 50/50 washing up liquid & water. I then use an artists 1/2" wide paint brush to brush the washing up mixture around both seals, if there's a leak the liquid will...

Allow me to answer your last 2 questions because they were the same questions I had. Will it work?....so far it has Will it taste like a Pils?..when I drew the sample off for testing the SG yesterday I did have a sip, as you do, and yes it tastes like a very young lager. But does it actually...

I am just wondering why you are banging on to me about an ale yeast??? if you read what I originally posted I did make it quite clear I was using a lager yeast. So far you have told me I am using the wrong yeast, my fermenter is the wrong one, my spunding valve is the wrong one, the pressure is...

SG is 1.012..higher than I would like, I will check it daily now and see if it drops any more.

Google is your friend. My knowledge doesn't come from google or from forums, it comes from experiments and from many visits to micro and commercial breweries.

Interesting reading, however it contradicts what other "professionals" state, the vast majority of commercial beers are pressure fermented.

Dunno, haven't checked yet.

In my head I was planning the pressure transfer today but I got up this morning and realised I was suffering from "Post Canary islands freezing my nuts off" syndrome so I might leave it until I have properly acclimatised.

Mine was initially pressured to 15psi and had reached 22psi after 7 days, that tells me the yeast is working just fine.

Well I got home form my hols a couple of hours ago, because of the French atc strikes the 4 hour flight actually took 8 :( so i didn't look at my beer straight away, now I am a bit more refreshed I stuck my head to look at it. They reckon pressure fermented beer is ready to drink after 3...

If I don't get them with my Turkey me and the missus will be divorcing as soon as possible.

Just to mention that one frustration I had was finding information about what pressure to brew at. The instructions don't tell you and there is very little information out there about it. I chose 15psi for several reasons 1: It's the pressure Kegland advise you to test the fermenter at 2...

Well 24 hrs in and this is what it looks like.

22c isn't going to hurt it that much, I ferment my ales at 20-22c and they turn out fine.