Sugar mistake

[Minder]

Hi all, I'm new to home brewing and have just transferred my second batch (IPA) to my king keg pressure barrel .
On looking through forums I've realised that I've added 300g of sugar, not sure where my head was whilst adding that amount .
What is my best plan to stop anything exploding?
Thanks

 

[pms67]

Can’t you just let that ferment out further?
I’m not familiar with the Keg set up but if you let all the pressure out and leave it then the yeast will eat that sugar and in maybe a week you can reprime with around 100g
Someone more experienced may jump in and help here if I’m wrong, anyway good luck

 

[An Ankoù]

Hi all, I'm new to home brewing and have just transferred my second batch (IPA) to my king keg pressure barrel .
On looking through forums I've realised that I've added 300g of sugar, not sure where my head was whilst adding that amount .
What is my best plan to stop anything exploding?
Thanks

Is there a pressure relief valve? If so, lift the rubber ring with your finger nail until it stops hissing and them take the lid off. If there isn't (but there should be) then draw off enough beer to relieve the pressure and take the lid off. Normally I'd say tip the barrel on its side with the tap at the top and vent the gas that way, but with a king keg you're got that float thing. Don't tryt to take the lid off while the barrel's under pressure.
Then, leaving the lid off, and the beer in the barrel, put something over the hole, a freezer bag, for example and fasten it with a rubber band, this will allow the fermentation gas out and provide an effective airlock, but just in case the bag blows off, put a clean tea-towel over the whole thing. When fermentation has finished- another week or so- put the lid back on and continue as normal.

 

[Minder]

Thank you for your replies, thats a great way of saving the beer .
I was thinking I might have to throw it .
How would I tell if it's ready to prime again?
Thanks again .

 

[keat64]

Does the keg have a gas valve for topping up.
It should have a pressure relief, so pressure really ought not to get above about 6psi anyway.
I'd suggest that it ought to blow off automatically when it needs to

 

[Minder]

It does yes, I was worried in case it doesn't work well enough, I've heard other people saying they dont trust them .

 

[An Ankoù]

Thank you for your replies, thats a great way of saving the beer .
I was thinking I might have to throw it .
How would I tell if it's ready to prime again?
Thanks again .

It's already in the keg so there's no need to reprime it- the sugar's already there, just too much of it. Taste it now and again and when you're happy it's nearly there, screw down the lid again.

 

[HoppyTommy]

Is there a pressure relief valve? If so, lift the rubber ring with your finger nail until it stops hissing and them take the lid off. If there isn't (but there should be) then draw off enough beer to relieve the pressure and take the lid off. Normally I'd say tip the barrel on its side with the tap at the top and vent the gas that way, but with a king keg you're got that float thing. Don't tryt to take the lid off while the barrel's under pressure.
Then, leaving the lid off, and the beer in the barrel, put something over the hole, a freezer bag, for example and fasten it with a rubber band, this will allow the fermentation gas out and provide an effective airlock, but just in case the bag blows off, put a clean tea-towel over the whole thing. When fermentation has finished- another week or so- put the lid back on and continue as normal.

A mate of mine showed me the "prison hooch" he was fermenting in an old style pressure barrel. He had stretched a condom (with a pin hole pierced in the end) over the top of the barrel threaded entry and secured it with an elastic band. As fermentation kicks in it "stands to attention" and as fermentation wanes it becomes more flaccid. Highly amusing to watch bobbing about in a breeze. Not sure a condom would stretch over the thread entry to a king keg though.

 

[Minder]

Great advice thanks again.

 

[An Ankoù]

A mate of mine showed me the "prison hooch" he was fermenting in an old style pressure barrel. He had stretched a condom (with a pin hole pierced in the end) over the top of the barrel threaded entry and secured it with an elastic band. As fermentation kicks in it "stands to attention" and as fermentation wanes it becomes more flaccid. Highly amusing to watch bobbing about in a breeze. Not sure a condom would stretch over the thread entry to a king keg though.

You could try a marigold glove. That'd be just as funny!

 

[Clint]

Minder..it looks like the advice will be..so good for you!
I'll get me coat...