Bottle or Pressure Barrel

[APINTA]

My Youngs American I.P.A. has just finished now i have seen a couple of brewers bottle this beer is this the best for this beer?Or is it just as good in a pressure barrel/Keg?:drink::drunk:

 

[GhostShip]

I guess it's all down to personal preference, but I much prefer to bottle now. If you barrel it, the barrel has to be pressurised, otherwise the 'head space' at the top of the barrel leads to a lack of carbonation and some flatness over time. It also gets very difficult to pour!

I really like secondary fermenting in PET bottles as you can 'feel' the carbonation as the bottle stretches slightly and becomes more rigid. I also think bottles keep better, can be refrigerated easily if you want a cold one and are generally easier to move around. There's maybe a bit more work in terms of cleaning and sanitising, but with a bottle tree, bottle washer and bottle wand, it's actually very easy.

 

[APINTA]

What Is the amount of sugar you put in the bottles ?

 

[Bigjas]

You will get a mixed response to this question. I have bottled and used pressure barrels in the past. I am now moving on to a Corny set up. All have their pros and cons, so it comes down to personal preference and space. I have read somewhere that storing in larger volumes is better..... but I don't know if that is true?

 

[GhostShip]

What Is the amount of sugar you put in the bottles ?

I would put the sugar into the barrel. Siphon the beer from the FV to the barrel (a muslin bag over the end of the siphon is optional but does clear some of the debris) and then transfer immediately into the bottles.

It might seem like a faff, but mixing the beer and sugar in the barrel is a lot easier than measuring separate amounts of sugar for 40 bottles! Secondary fermentation will then take place in the bottles.

 

[terrym]

American IPAs are served with a lot of carbonation (typically Brewers Friend says 2.3 to 2.7 vols). That's about 130g of sugar if you go for 2.3 vols (and as supplied with the kit if I recall correctly), 160g if it's 2.7. Standard PBs have a normal max limit of 15psig. To keep within this (and not 'test' the PB and it's pressure relief valve) I never go above 95g sugar. So if you are using a standard PB and you prime to the recommended rate you will be at or above the PB safe pressure limit for your PB (and if above you will just vent CO2). Therefore I would package into bottles to get the correct carbonation without causing yourself PB problems, unless you want to lower the carbonation level.

 

[APINTA]

You will get a mixed response to this question. I have bottled and used pressure barrels in the past. I am now moving on to a Corny set up. All have their pros and cons, so it comes down to personal preference and space. I have read somewhere that storing in larger volumes is better..... but I don't know if that is true?

Thanks for the info Its only for this IPA I was concern about all my other beers where done in the Keg I have done larger in the bottle I just wonder if it is better to do this Youngs American IPA bottled like a larger meaning is it best to drink cold or Keg temperature. is this beer ment to be drunk from the fridge like a lager or like a real ale from the Keg? PS what is a Corny Setup?

 

[Bigjas]

Thanks for the info Its only for this IPA I was concern about all my other beers where done in the Keg I have done larger in the bottle I just wonder if it is better to do this Youngs American IPA bottled like a larger meaning is it best to drink cold or Keg temperature. is this beer ment to be drunk from the fridge like a lager or like a real ale from the Keg? PS what is a Corny Setup?

Serving temperatures also seem to be a personal preference. I like my beers served at 12°c, including IPAs. Some people don't chill their kegs at all. I think the colder the beer, the less taste seems to come through, again, its a personal thing.

A Corny keg set up is one of these https://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=2964
You need to add a CO2 gas cylinder to push the beer out.

 

[APINTA]

Serving temperatures also seem to be a personal preference. I like my beers served at 12°c, including IPAs. Some people don't chill their kegs at all. I think the colder the beer, the less taste seems to come through, again, its a personal thing.

A Corny keg set up is one of these https://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=2964
You need to add a CO2 gas cylinder to push the beer out.

WOW that Looks dam Good What does it do serve beer I can not under stand what it does at the moment I have to pressure Barrel's How would this help :mrgreen::whistle:

 

[APINTA]

American IPAs are served with a lot of carbonation (typically Brewers Friend says 2.3 to 2.7 vols). That's about 130g of sugar if you go for 2.3 vols (and as supplied with the kit if I recall correctly), 160g if it's 2.7. Standard PBs have a normal max limit of 15psig. To keep within this (and not 'test' the PB and it's pressure relief valve) I never go above 95g sugar. So if you are using a standard PB and you prime to the recommended rate you will be at or above the PB safe pressure limit for your PB (and if above you will just vent CO2). Therefore I would package into bottles to get the correct carbonation without causing yourself PB problems, unless you want to lower the carbonation level.

Phew Thanks for That I would of not known that I can see the big bang followed with the wife waking up saying Good Gracious My Dearest Husband What was that Big Bang Of course I would reply well it was not me :mrgreen: She would replied We have not had a bang like that for over a year :lol:
Serious Thanks for that warning. Also Thank everybody help on this subject

 

[Bigjas]

WOW that Looks dam Good What does it do serve beer I can not under stand what it does at the moment I have to pressure Barrel's How would this help :mrgreen::whistle:

Have a look at this video to help explain....

[ame]https://www.youtube.com/watch?v=Yv8aU43ibAY[/ame]

 

[APINTA]

Arh This looks good do you need a lot of room for this system