Good evening all,
I need some help in getting my head around the process of putting a Festival Landlord kit into a cornie keg, to be served by an beer engine (and sparkler, I am from the North after all)
I've done a few wheat, lager and cider kits which I've kegged and force carb'd (not always to great success), but over the last year by getting into brewing my taste buds have changed and now I'm in the process of doing my first beer kit - the Festival Landlord kit (whilst building my all grain kit).
However I'm under the impression that I have to give the cornie a blast of 30psi Co2 to make sure it seals ok, but what i don't want to do is carbonate my beer do I? So what's best practice to (a) keep the cornie sealed to protect its content but (b) not to over carbonate the beer. Also this kit comes with a sachet of priming sugar, would this still be used?
I think I've read plenty from this site to understand cask breathers and cask valves but any input on the best way to do this would be much appreciated.
Cheers
Graeme
I need some help in getting my head around the process of putting a Festival Landlord kit into a cornie keg, to be served by an beer engine (and sparkler, I am from the North after all)
I've done a few wheat, lager and cider kits which I've kegged and force carb'd (not always to great success), but over the last year by getting into brewing my taste buds have changed and now I'm in the process of doing my first beer kit - the Festival Landlord kit (whilst building my all grain kit).
However I'm under the impression that I have to give the cornie a blast of 30psi Co2 to make sure it seals ok, but what i don't want to do is carbonate my beer do I? So what's best practice to (a) keep the cornie sealed to protect its content but (b) not to over carbonate the beer. Also this kit comes with a sachet of priming sugar, would this still be used?
I think I've read plenty from this site to understand cask breathers and cask valves but any input on the best way to do this would be much appreciated.
Cheers
Graeme
