Pressure Barrell

[samnorfolk]

How long should i leave beer in the primary before transferring it into a pressure barrel

 

[simon12]

Ideally 2-3 weeks but if your in a major hurry you could do it in a week.

 

[Racinsnake]

When it's finished fermenting. You can check with a hydrometer

 

[samnorfolk]

Ok thanks, yeah mine had gone down to 1008, how much sugar do you add to prime the barrel

 

[Leon103]

Depends on style and personal taste

 

[samnorfolk]

i like a small amount of fizz not a lot though

 

[Racinsnake]

What you brewing Sam? Usually around 80g for an ale and 120g or more for lager, your instructions may specify different amounts. Be careful with bulldog kits though my Rajas reward specified 150g!! A little excessive in my opinion.

 

[samnorfolk]

What you brewing Sam? Usually around 80g for an ale and 120g or more for lager, your instructions may specify different amounts. Be careful with bulldog kits though my Rajas reward specified 150g!! A little excessive in my opinion.

It AG recipe but never used a barrel before, i brewed a english IPA

 

[ManseMasher]

http://www.brewersfriend.com/beer-priming-calculator/

Have a look at this. Decide how much co2 volume you want (how fizzy), type in the other bits and it will tell you how much to use.

 

[Leon103]

I am about to transfer my APA into my pressure barrel. About 15 litres in the barrel. I am priming with 5g of sugar per litre. Should I inject some CO2 in there also?

 

[GHW]

I am about to transfer my APA into my pressure barrel. About 15 litres in the barrel. I am priming with 5g of sugar per litre. Should I inject some CO2 in there also?

No, just keep it indoors for two weeks, but check after one if pressure is building, by opening the tap. If it dribbles out, it's probably not carbing, if it gushes out, it is.

If it just dribbles, don't panic, just close it quick so it doesn't suck air back in, give it longer and try again. If it never carbs up (pbs can be a pain sometimes), whip the lid off, add more sugar and try again. Don't put the lid on too tight. Hand tight plus a quarter turn is fine.

You only need co2 when the pressure created from the sugar runs out. Mine normally goes about two thirds of the way down the barrel

 

[Leon103]

That's I have co2 bullets if needed. I haven't had an issue with this barrel but I haven't used it in a long while

 

[Racinsnake]

Horses for courses, but I find it much easier to sit the barrel on a flat surface, if it's rounded on the bottom and the little feet are off the ground it's carbing up. I'd check it sooner than a week though, around 3 days in the warm and it should be showing.
As Gareth said CO2 cylinders are only needed as your pressure drops in the barrel

 

[Leon103]

Not a good start. 4 hours in the barrel and I have a small leak. I think its coming from the tap, not the seal but where the beer will come out. Lucky I put it on a towel.

 

[Racinsnake]

Not patronising but have you got it turned off correctly? If it's a Youngs standard tap it wants to be at 90' to the barrel, not pushed all the way back towards the barrel.

 

[Leon103]

Yeah. My wife kindly reminded me that it was leaky the last time I used it. I will try and get another tap this week.

 

[Racinsnake]

Wiiiimin eh!!!!
The black wine taps are a good alternative Iv found or brew gas sparklers if your feeling flush.

 

[Leon103]

The tap on is black. I remember the original cracked after the barrel fell off the shelve.