Pilsner flat

[SteveWTBD]

Hi folks

I have a pressure barrel of pilsner (Munton's premier range). I have drawn off a few pints over the last couple of weeks, but still very flat. It is a good month since I transferred it from the FV to the barrel and primed with brewing sugar.

Should I open it up and chuck in some more sugar? If so how much?

Or is there anything else I need to do.

I moved it to the garage (cooler than the house) at about 14 days in the barrel at warm room temp.

It also tastes very thin and watery.

Help please!!

Cheers

Steve

 

[Leon103]

So what temperature as it been at and for how long. In my experience pressure barrels haven't held pressure, you want a Pilsner highly carbed so perhaps not the best thing to use. Did you check all the seals?

 

[SteveWTBD]

So what temperature as it been at and for how long. In my experience pressure barrels haven't held pressure, you want a Pilsner highly carbed so perhaps not the best thing to use. Did you check all the seals?

Hi Leon

It was at about 20 degrees for two weeks, the three weeks at around 16 degrees.

No leaks from the PB.

Cheers

Steve

 

[Leon103]

Hi Leon

It was at about 20 degrees for two weeks, the three weeks at around 16 degrees.

No leaks from the PB.

Cheers

Steve

Sorry I meant leakin co2 I.e. Pressure which you won't see

 

[SteveWTBD]

Update:

It is all a matter of time, it seems.

Pleased to report a significant improvement in mouthfeel and a degree of carbonisation. The bubbles on the tongue make a massive difference, even if the bubbles are merely tickles rather than pops!