:thumb: guess what I got for xmas!! well hello to all and hope you can guide me in the right direction.. Got a great starters kid from the wife this christmas.. Coopers lagers is in the priming stage, bubbling away in the kitchen .. It stated leave for a week, but I iam thinking of 2 weeks at least? Also to transfer to the pressure barrell it doesnt say I need to add sugar or anything to the barrell. Is this correct? I was then going to bottle from the barrell after a couple of weeks or use a co2 kit and keep it in the barrell? any advise? Thanks all..John , Glasgow.
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RobWalker
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My usual method is to ferment and clear/mostly clear in the bucket, then transfer to keg. I use gas like you are saying which is quicker and a little more expensive, but you can prime with sugar, leave it in a warm place for a week and it'll be carbonated. You need about 80g of sugar if you're doing it this way, heat it into a little water so it's dissolved and add it when you keg. You won't need to add any gas if you choose to carbonate with sugar, except for maybe near the end.
You can only manage a low level of carbonation with a plastic keg, but it's enough for me so far so don't worry! Clearing in the bucket will mean less trub and sediment in the keg, meaning you tip it at the end to get the last few pints out. It's up to you when you take it out after fermenation has completed, that's just my preferred method. The cold will also help the clearing process, but it's only a time issue, no quality really involved. To bottle from the keg you'll want to get a simple attachment that lets you bottle with ease, they're available at most LHBS.
To know when it's done you really need a hydrometer, they're very inexpensive and will let you know the sugar content of your beer. Most beers will finish up around 1.010-1.015 - a little residual sweetness from unfermentable sugars - and start at 1.040-1.060 (or more for a high strength beer.)
You are likely to see your beer gradually start bubbling and there will be a thick layer of froth. As this slows and calms down, fermentation will come to an end. You can potentially have a beer ready in 2 weeks in decent conditions, but any questions just let us know and we will guide you in the right direction :)
You can only manage a low level of carbonation with a plastic keg, but it's enough for me so far so don't worry! Clearing in the bucket will mean less trub and sediment in the keg, meaning you tip it at the end to get the last few pints out. It's up to you when you take it out after fermenation has completed, that's just my preferred method. The cold will also help the clearing process, but it's only a time issue, no quality really involved. To bottle from the keg you'll want to get a simple attachment that lets you bottle with ease, they're available at most LHBS.
To know when it's done you really need a hydrometer, they're very inexpensive and will let you know the sugar content of your beer. Most beers will finish up around 1.010-1.015 - a little residual sweetness from unfermentable sugars - and start at 1.040-1.060 (or more for a high strength beer.)
You are likely to see your beer gradually start bubbling and there will be a thick layer of froth. As this slows and calms down, fermentation will come to an end. You can potentially have a beer ready in 2 weeks in decent conditions, but any questions just let us know and we will guide you in the right direction :)
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Quick note: If you want a fizzy lager you will need to bottle otherwise kegging will be fine.
Also most basic homebrew stuff hydrometers etc can be found at your local wilkinsons. :thumb:
Also most basic homebrew stuff hydrometers etc can be found at your local wilkinsons. :thumb:
Thanks guys, I did the hydromiter test at the mixing stage, 1.050 was the reading so its been bubbling away for 3 days now.. good bit of froth in the bucket..80g of suger in the barrell can you use any sugar I have a bag of that brewing mix will that do ? or stick with normal? I like the idea of gassing the keg near the drinking time and using it as you pour! Temp is steady to 23c/73.4f. Cheers guys .. :drink:
RobWalker
Well-Known Member
Its really not expensive like people make out. A full tube of gas lasts me 15 gallons easily.
Brewing mix is fine but google on quantities as it varies depending on sugar content. A lot of people use dme as they dont wish to introduce dry sugar to theur beer.
Brewing mix is fine but google on quantities as it varies depending on sugar content. A lot of people use dme as they dont wish to introduce dry sugar to theur beer.
quick update.. hydro test now down to 1.010, smelling like beer and bubbles in the trial jar! Still say another week, Looking for any advice of how to get the best from using the pressure barrel. sugars and syphoning tips..Cheers guys.
