A couple of quick questions.

[Robert]

The FAQ says I should use 85g of priming sugar in a pressure barrel, is this for heavily carbonated lagers or lightly carbonated ales?

Is it fine to leave an ale maturing in a primary fermenter before putting it in a pressure barrel?

Should I be using finings in kits? If so, when.

Which kit would be best for giving me an Old Peculiar style ale? If there isn't a kit, has anyone got a recipe?

Thanks.
Rob.

 

[Aleman]

The FAQ says I should use 85g of priming sugar in a pressure barrel, is this for heavily carbonated lagers or lightly carbonated ales?

I use between 60 and 80g for priming in a pressure barrel which are designed to only hold 10psi pressure which give a lightly carbonated beer . . . if I want a fizzy lager then I bottle it . . . but I don't like fizzy lager so I keep the carbonation low.

Is it fine to leave an ale maturing in a primary fermenter before putting it in a pressure barrel?

I live mine for 10-14 days (up to 21 days in the winter) in the FV before kegging/casking.

Should I be using finings in kits? If so, when.

It helps clear the beer more quickly. I tend to use it after about 7 days which gives it 3 days to a week to work

Which kit would be best for giving me an Old Peculiar style ale? If there isn't a kit, has anyone got a recipe?

Muntons Old Conkerwood is an OP style . . . but it is no Op though.

 

[Robert]

It helps clear the beer more quickly. I tend to use it after about 7 days which gives it 3 days to a week to work

Is there enough yeast suspended in the ale after using finings to produce the CO2 needed for the carbonation in the pressure barrel?

Muntons Old Conkerwood is an OP style . . . but it is no Op though.

I'll buy that next, many thanks.