Stout question

[Colin K]

Hi,
I have brewed a Heart of England stout and it has had 2 days in a barrel with the extra sugar to give it some fizz and then 2 weeks in the cool to condition it. Tried a bit last night and it has no fizz at all completly flat. Is this normal with stout or has my second bit of sugar not worked. Its one of the cheaper pressure barrels and so I am normally ok just drawing my beer of and then the last couple of pints loosen the cap. If I loosen it and let air in i guess its only going to be ok for a few days due to the air getting in.
Dont know whether to put it back in the warm for a cpl of days or if its had it aaaah

Any thoughts ? Thanks Colin.

 

[Mark1964]

does the keg have a leak? check the seal around the lid. You have to be paitent if there are no leaks then give it a week or so and see then

 

[pittsy]

it usually needs 4 to 7 days in warmth to get the fizz just put it back in warmth for 5 days then condition , however if i was you use dme instead of sugar for priming next time it works better (it does for wheat beer )

 

[Colin K]

Thanks,
May be a couple of these bits !! The barrels are the cheaper 2" top ones and I read about people having trouble getting then to seal so Ill crank it up a bit. And yes I left it in the warm for 2 days and now I re read the instructions it says 3. So back into the warm for a while I think. I use spray malt instead of sugar and wondered if that had a bearing.
Other than that the tiny (honest) bit I tried tasted great with a slight liqourish ??? sp taste.

Thanks, Colin