Newbie pressure leak question

[spacebiscuit]

Hi,

My first home brew attempt and I just started the secondary fermentation process in the pressure barrel. After 36 hours I noticed a yeast smell coming from the room and discovered the tap is leaking. Luckily I had the foresight to put the barrel on a tray so only a small amount has spilt over onto the carpet.

Rather than blame the Wilko barrel as faulty, I think it was simply a case of too much pressure build up. I panicked and opened the barrel (a lot of pressure was released) and started to pour the brew back into the primary fermentation bin. I've now put everything back in to barrel, tihhtened everything up and I plan to release a little pressure now and again.

Two questions though:

1. Has the initial opening of the barrel and release of pressure caused any damage to the final product, will the pressure build up again?

2. How can I tell when to release pressure, the barrel itself gives a maximum psi level but how can it be tested without opening it?

When i released the pressure the brew looked and smelt 10 fold better than it did 26 hours earlier when i transferred it form bin to barrell. I just hope I haven't spoilt it!

Just read the notes on the barrel, says to not place it by a rad... where mine was located!

 

[stesmi]

Hi,

My first home brew attempt and I just started the secondary fermentation process in the pressure barrel. After 36 hours I noticed a yeast smell coming from the room and discovered the tap is leaking. Luckily I had the foresight to put the barrel on a tray so only a small amount has spilt over onto the carpet.

Rather than blame the Wilko barrel as faulty, I think it was simply a case of too much pressure build up. I panicked and opened the barrel (a lot of pressure was released) and started to pour the brew back into the primary fermentation bin. I've now put everything back in to barrel, tihhtened everything up and I plan to release a little pressure now and again.

Two questions though:

1. Has the initial opening of the barrel and release of pressure caused any damage to the final product, will the pressure build up again?

2. How can I tell when to release pressure, the barrel itself gives a maximum psi level but how can it be tested without opening it?

When i released the pressure the brew looked and smelt 10 fold better than it did 26 hours earlier when i transferred it form bin to barrell. I just hope I haven't spoilt it!

Just read the notes on the barrel, says to not place it by a rad... where mine was located!

Hey spacebiscuit

Sorry to hear about you P.B

1. You may have oxygenated your brew, but only time will tell. Hopefully if you transferred it carefully it should be ok
2. Your barrel has a pressure release valve on the cap - a rubber band around a small hole (or it should). This will hiss and whistle when the pressure builds above 10psi. Check that this is cleaned properly. If it begins to leak again then move your p.b. To a cold room - as cold as you can and ideally pub cellar temp or below. This will release pressure from the head space by incorporating co2 into solution and inturn release pressure from your tap.

Hipe this helps? And I'm sure it'll turn out ok.

 

[spacebiscuit]

Thaanks for the advice.

What would constitute a 'careful' transfer. I tried to do the transfer as quickly as possible and placed the lid and screw tops immediately after filling the bin and barrell.

Bob.

 

[stesmi]

Thaanks for the advice.

What would constitute a 'careful' transfer. I tried to do the transfer as quickly as possible and placed the lid and screw tops immediately after filling the bin and barrell.

Bob.

Probably a siphon with hose long enough to get to the bottom of your fermenter. A slow constant flow with no bubbles or foaming is ideal.

 

[spacebiscuit]

There were definitely bubbles and foaming.

Oh dear!

 

[simon12]

Just releasing the pressure shouldn't do anything bad as there will still be a layer of CO2 on top of it. The valve should release pressure at 10 psi but I think they sometimes don't until its higher. I have found with these barrels there is a very fine line between flat beer and a leaking tap.

 

[Fil]

No problem, its actually a beneficial side effect of the turbulance of transfer,

the key thing is to have the end of the transfer tube sterile and laying on the base of the receiving vessel.

there is co2 suspended in solution in the beer, and the turbulance of transfer will encourage some of this to eascape as gas, when this bubbles out in the recieving vessel it forms a protective blanket of co2 over the beer as you fill, so its a win win..

however before the penny drops it can be quite unnerving to see the gas start to collect at the top of the siphon bend sometimes..

to keep the end of the siphon sterile just dont suck on it directly, some use things like big syringes to suck, me i use a push on tap and a 2nd bit of clean tube i can stick on the push in tap out spout, and use as a mouthpiece to suck
:thumb:

 

[spacebiscuit]

Does anyone know if the white band on the cap of my barrel needs to be removed?



If I use a pair of plyers and gently prize it up there is a steady release of pressure, not sure if it should remain in place or if it's preventing pressure release.

Thanks,

Rob.

 

[stesmi]

Does anyone know if the white band on the cap of my barrel needs to be removed?



If I use a pair of plyers and gently prize it up there is a steady release of pressure, not sure if it should remain in place or if it's preventing pressure release.

Thanks,

Rob.

Keep it on, it's supposed to stay on. It provides resistance to pressure escape. Taking it off will result in all your pressure escaping. Keeping it on provides 10psi pressure. If you're brave then stick an elastic band around it too to get more pressure.I do this and get 15psi. Test it though, don't want an accident.

Ps. I know the pressure because I fitted a pressure gauge to mine

 

[spacebiscuit]

Ok I iwll leave it in place. Seems that every 34 hours or so the tap leaks due to too much pressure. Is it normal to have to keep letting off pressure in order to prevent the seepage?

 

[stesmi]

Ok I iwll leave it in place. Seems that every 34 hours or so the tap leaks due to too much pressure. Is it normal to have to keep letting off pressure in order to prevent the seepage?

No. But it's unfortunately quite normal for the tap to leak :-x Once the barrel's empty re-insert your tap with lots of plumbers Ptfe tape (if not already done so) and check the rubber washer. Fill with water and squirt co2 into it until pressure release valve whistles and leave it for a few hours. It's because of niggles like this that I've become an "expert" on these damn things! Humpphh.

 

[adam18]

I often have this problem using a pressure barrel too. I concluded it was down to cheap taps that couldn't hold the pressure without leaking. Next time I use a barrel rather than bottles I am going to try and get a slightly more 'up-market' tap and see if that helps.

 

[Fil]

dalex style taps with a 1/2" bsp M thread can be fitted with a reducing bush screwed into the PB tap thread, they offer a much improved pour with the plunging stop and lever foorward action.

i have a flow control dalex tap with the beerlinge JG fitting snapped off due to me being clumsy extracting it from a font so fine for a PB upgrade and useless for kegged beer .. make me a reasonable offer and cover postage its yours.. pm me if interested..