Natural Carbonation Advice

[DavidNW]

Hi,

I have transferred my fermented brew to a pressure barell, which is in the kitchen. The kitchen's daytime temperature is around 18 to 20 Celsius, but can drop to about 15 overnight. I have put a heating belt on the barrel to aid natural carbonation – the belt is on 24/7. Is this overkill? Should I just dispense with the heating belt?

Many thanks,

David.

 

[terrym]

Hi,

I have transferred my fermented brew to a pressure barell, which is in the kitchen. The kitchen's daytime temperature is around 18 to 20 Celsius, but can drop to about 15 overnight. I have put a heating belt on the barrel to aid natural carbonation �" the belt is on 24/7. Is this overkill? Should I just dispense with the heating belt?

Many thanks,

David.

You probably won't notice the difference with or without the belt in my opinion, so I wouldn't bother with it.
My latest brew has been in my kitchen for nearly two weeks under similar circumstances to yours and has carbonated as expected with no extra heat. I know this because I use PET bottles.
If you are not entirely happy with not using the belt why not test it for pressure by 'sampling' before you go to condition/store. If it's not up to pressure leave it in the warm for a little longer until it is.

 

[DavidNW]

You probably won't notice the difference with or without the belt in my opinion, so I wouldn't bother with it.
My latest brew has been in my kitchen for nearly two weeks under similar circumstances to yours and has carbonated as expected with no extra heat. I know this because I use PET bottles.
If you are not entirely happy with not using the belt why not test it for pressure by 'sampling' before you go to condition/store. If it's not up to pressure leave it in the warm for a little longer until it is.

Thanks, I'll probably take the belt off.

 

[Racinsnake]

I would David, mines a 1930s semi and they carb up fine :mrgreen:

 

[CreweBrewer]

Here here, for an Art Deco semi!!!

 

[DavidNW]

I would David, mines a 1930s semi and they carb up fine :mrgreen:

Thanks, just love your avatar - a much loved blast from the past!

 

[keat64]

I find about a week in the spare room which can fluctuate from 20 -15 is enough, before the keg goes out in to the garage for a few weeks to settle and clear.

1 week to ferment
1 week to secondary ferment
1 week to condition
1 week to condition further
1 week to, oh bugger that, i can't wait any longer

2 weeks to empty.


mmmmm, i think i'm doing something wrong here.