Colin
Active Member
Hi all, advice required please? Brewing a Wherry kit everything was going brilliantly. I batched primed and placed in a Wilkos pressure keg then left in warm garage for a week. Unfortunately the barrel had developed a slow leak due to a bad seal on the tap. I moved in to a new pressure barrel, topped up with CO2 to prevent oxygen getting in there and then left for a week more. The Wherry is now totally flat. I am considering adding priming sugar to the barrel again but believe I will need some more yeast. Does anyone have any ideas? Amounts required etc?