Barrel secondary fermentation

[MikeW]

I am just using a King Keg barrel for the first time after fitting a pressure gauge. After priming I realised it is not practical to move indoors from the garage to keep at 20 C, my solution was to place in a builders bucket with a fish tank heater. This is my normal set up for initial fermentation.
What is interesting is the rise in recorded pressure as the secondary fermentation takes place. I had tested the barrel before use and worked out about 3 to 5 psi was all I required to dispense from the top tap float system. Over the last week pressure has increased daily, when above 6 psi I have been dropping it back to 3 again.
Question, can I assume that when the pressure increase has stopped secondary fermentation has finished and I can then drop the temperature to condition it?
Are there pro and cons for fermenting at higher pressures?
My preferred style of beer is a cask ale, using 60 grams of sugar I was aiming for a CO2 volume of 1.7

Many thanks, Mike

 

[Agentgonzo]

Question, can I assume that when the pressure increase has stopped secondary fermentation has finished and I can then drop the temperature to condition it?

Yes

Are there pro and cons for fermenting at higher pressures?

For secondary fermenting, not noticeably. You will for primary fermentation though.

 

[Buffers brewery]

Agree with @Agentgonzo . I leave my KKs alone during carbonation letting the pressure relief valve vent any excess pressure. Then put it somewhere cool (12C ish) for a couple of weeks (sometimes longer) before starting to drink. Drop the pressure to my preferred pressure before starting to serve.

 

[Baldylocks Brewery]

My KK same as Mike’s is full of ESB for Xmas is approaching 2 weeks in the barrel and still climbing at 11psi at 17 degrees. I accidentally primed with 120g of brewing sugar.
Should I vent it to lower the psi or to get rid of any oxygen? Or just leave it?
Really wanted to cool it down for the next two weeks but should I wait for pressure to level out?
I’m in new territory as the first couple of batches never got above 7psi as I don’t think I had nailed sealing it fully.

 

[Buffers brewery]

I routinely prime my pale ales with 115 grm of granulated sugar dissolved in 300 ml of water (boiled then cooled) for a 5 gallon batch. Put in the fridge set at 20C and consistently get it up to 15 psi when it vents (I now use a spundy valve rather than a prv).

 

[Baldylocks Brewery]

I routinely prime my pale ales with 115 grm of granulated sugar dissolved in 300 ml of water (boiled then cooled) for a 5 gallon batch. Put in the fridge set at 20C and consistently get it up to 15 psi when it vents (I now use a spundy valve rather than a prv).

Ah ok thanks BB, I may warm it up a bit to help complete the carbonation.