Barreling

[Andy44]

Hi,

I am new to homebrew, I have recently barrelled 40 pints of IPA from a kit, I put 3oz of sugar into the barrel as suggested and I can tell its carbonation by the swell of the barrel. My question is as I start to drink the IPA will the carbonation last to the end or will I have to inject co2.

Thanks in advance
Andy44

 

[Buffers brewery]

I’ve always had to inject more CO2 as the beer gets drunk. Some people manage to do it without but I haven’t.......yet.

 

[Andy44]

I’ve always had to inject more CO2 as the beer gets drunk. Some people manage to do it without but I haven’t.......yet.

Thanks fro your reply,

Hi,

I am new to homebrew, I have recently barrelled 40 pints of IPA from a kit, I put 3oz of sugar into the barrel as suggested and I can tell its carbonation by the swell of the barrel. My question is as I start to drink the IPA will the carbonation last to the end or will I have to inject co2.

Thanks in advance
Andy44

Hi all, I opened a PET bottle of IPA last night and it was flat any ideas why.

Cheers

 

[Clint]

You forgot the sugar...

 

[Rogerh]

Thanks fro your reply,
Hi all, I opened a PET bottle of IPA last night and it was flat any ideas why.

Cheers

All joking apart, more info is needed. When did you bottle? how much sugar? Did you keep it somewhere warm to carb up before moving to a cool place to condition.

 

[Buffers brewery]

I only bottle 4-6 bottles per brew and have started using PET bottles. I fill to within an inch of the brim then squeeze the bottle until the beer comes up to the brim then tighten the cap down. The bottle will stay sqidged for a while then as the beer carbonates it will recover it’s original shape. After a couple of weeks in a warm place carbonation should be complete and when squeezed the bottle will feel firm.

 

[cushyno]

I’ve always had to inject more CO2 as the beer gets drunk. Some people manage to do it without but I haven’t.......yet.

It depends how quick you drink it. If I make my PB last a while I can bring it back into the warm for a couple of days and it seems to top up the pressure. I manage most times to get within 5-6 pints of the bottom before it can't re-pressurise itself. Made it to the end of a PB once. Only the last couple of pints were poured with no fizz left.

I guess it depends on the yeast and it's ability to chomp through any remaining sugars slowly.

 

[Andy44]

All joking apart, more info is needed. When did you bottle? how much sugar? Did you keep it somewhere warm to carb up before moving to a cool place to condition.

Hi Rogerh, it was bottled about 2 weeks ago with a teaspoon of sugar per 1 liter bottle, and the bottles firmed up so I assumed it was ready! The same beer in the barrel is fine.

 

[Andy44]

I only bottle 4-6 bottles per brew and have started using PET bottles. I fill to within an inch of the brim then squeeze the bottle until the beer comes up to the brim then tighten the cap down. The bottle will stay sqidged for a while then as the beer carbonates it will recover it’s original shape. After a couple of weeks in a warm place carbonation should be complete and when squeezed the bottle will feel firm.

Thanks for your reply, I have just done what you have suggested.

 

[Rogerh]

Hi Rogerh, it was bottled about 2 weeks ago with a teaspoon of sugar per 1 liter bottle, and the bottles firmed up so I assumed it was ready! The same beer in the barrel is fine.

What temp have you kept them at? for the 2 weeks.

 

[Andy44]

You forgot the sugar...

Hi Clint, I defiantly put the sugar in 1 tea spoon per litre

 

[Andy44]

What temp have you kept them at? for the 2 weeks.

Hi Roger,
Around about 20 for the 2 weeks.

 

[Andy44]

Sorry to harp on about the barrel but last night I had a leak and I had to remove the tap to reseal it, hence loosing all the co2, does this mean the beer is lost or could I re-carb it.

 

[Buffers brewery]

Re-carb.

 

[Andy44]

Re-carb.

With sugar or co2. Thanks again

 

[Buffers brewery]

As you're using a pressure barrel, I'd opt for sugar as you did before.

 

[Andy44]

As you're using a pressure barrel, I'd opt for sugar as you did before.

OK thanks fro getting back to me..