A little advice please

[Dazzler]

Hi my first brew of stout is nearing the end of its fermentation cycle, I plan on transferring it to a pressure keg.
My question is what do I do next ?
I have a spare fridge if this is needed to store the keg in but do I add Sugar to carbonate in the same way I do with a batch of cider? Or do I let it sit unadulterated and then pressurise with co2?

I'm a bit confused

Thanks

 

[Spapro]

If its a regular pressure barrel (cheaper one or king keg) you add a small amount of priming sugar into the keg (80-100g for 22litres ish).

Leave it somewhere warm (18-20°C) to carb up for 2 weeks, then somewhere cooler for a couple of weeks to condition then drink.

You only inject more CO2 when you've drunk half and the initial pressure created by prming and carbing drops off in the keg.

Pressure barrels can be a bit temperamental and can be a bit leaky - good luck with it.

 

[terrym]

If you have a standard PB it might be useful to read this first before you fill it with beer to avoid any problems especially regarding leaks which can occur.
Guide to a Standard Home Brew Pressure Barrel
I use a standard PB with stouts and use 90g of priming sugar which usually gets me down to the bottom third before I reprime (I don't use CO2)

 

[Dazzler]

Thanks gents that was very helpful, can i ask when you say conditioning, would a fridge be best for this at 4c ? Or just a cool garage 12-16 c ish

 

[terrym]

If you have fridge space fine, but if that's not easily come by then a cool place is not far behind (unless you are lagering, which of course you are not). If I'm completely honest I haven't noticed much difference. What will make a difference however is time. Longer usually means improvement until a beer finally peaks, although some beers can be drunk young. I do Coopers Stouts and they can be drunk young imo i.e. after as little as a week, but do mellow out with time. As you have a PB you will be able to test this out. :thumb: