Beer starter kits with pressure barrel vs those without

[Wackford Squeers]

Thanks for this. Would you still be able to use bottles for non-lager beers (e.g. ales, bitters)?

Yes. That's mostly what I brew and they are all in bottles.

Ok thanks. I must say, now I'm tilting t'other way - away from the keg and towards bottles :)
I just found this link after 1 second of googling http://homebrewonline.vanillaforums.com ... ure-barrel which indicates it's a common question to ask but more importantly I understand now, as you draw out the beer from a keg there's less beer left to generate CO2 and the beer consequently loses a certain amount of gassiness, and although I suppose it can be topped up with CO2 that might be a bit of a pain. I guess it's a bit like the way a bottle of coke goes flat as less and less liquid is left in the bottle; there's too much space in the bottle for the CO2 to leak into.

 

[morethanworts]

I started in the mid 90s and wish I'd never bothered with pressure barrels in the early days, regardless of beer style. There are so many ways to get bad beer, that introducing (what I would describe as) extra variables with a pressure barrel, rather than tucking it safely away in a bottle is unnecessary. Pressure leaks, scratchy plastic, taps that can harbour nasties... There's nearly always a barrel-related problem topic on here, but you're unlikely to see someone posting about a faulty bottle.

If your first batches taste great, but are slightly over carbonated or don't have quite as creamy head as you'd like on an ale, then that's a very small issue at that stage, for me. If you're worried about bottle bombs then get some PET early on, until you trust your hydrometer reading etc. Cheap too.

 

[Wackford Squeers]

I started in the mid 90s and wish I'd never bothered with pressure barrels in the early days, regardless of beer style. There are so many ways to get bad beer, that introducing (what I would describe as) extra variables with a pressure barrel, rather than tucking it safely away in a bottle is unnecessary. Pressure leaks, scratchy plastic, taps that can harbour nasties... There's nearly always a barrel-related problem topic on here, but you're unlikely to see someone posting about a faulty bottle.

If your first batches taste great, but are slightly over carbonated or don't have quite as creamy head as you'd like on an ale, then that's a very small issue at that stage, for me. If you're worried about bottle bombs then get some PET early on, until you trust your hydrometer reading etc. Cheap too.

Hi,
So can I take it that you now don't use a pressure barrel or keg at all? You just use bottles?

 

[morethanworts]

I started in the mid 90s and wish I'd never bothered with pressure barrels in the early days, regardless of beer style. There are so many ways to get bad beer, that introducing (what I would describe as) extra variables with a pressure barrel, rather than tucking it safely away in a bottle is unnecessary. Pressure leaks, scratchy plastic, taps that can harbour nasties... There's nearly always a barrel-related problem topic on here, but you're unlikely to see someone posting about a faulty bottle.

If your first batches taste great, but are slightly over carbonated or don't have quite as creamy head as you'd like on an ale, then that's a very small issue at that stage, for me. If you're worried about bottle bombs then get some PET early on, until you trust your hydrometer reading etc. Cheap too.

Hi,
So can I take it that you now don't use a pressure barrel or keg at all? You just use bottles?

I've owned several, including a Hambleton Bard beersphere with a nice extended tap and sparkler. The best pints out of that were better for some styles than a bottle. But I found PBs to be unknown quantities. The beer matures differently - perhaps quicker in some ways, but I always felt less in control and had all the usual leaks, pressure issues etc. I'm only using bottles right now from Stout to high fizz Belgians. I've accumulated 2 or 3 hundred! A second bin and a Little Bottler or similar are a big help. Make sure fermentation is complete done (often 10-14 days for a typical ale) stand it cold for around 3 days, into the second carefully primed bin with bottler, and bottle.

If I were to get anything else, I'd go stainless (cornies), but I really am happy with bottles. Easier to chill in the Summer too. :thumb: