Wasn't sure whether to post this in fermentation or kegging, since it's a mix of both.
I have a bitter that I put into a 5 gal plastic barrel (5 Gallon Plastic Barrel - Bulb Co2 PIN VALVE) with a bit of o2 and priming sugar. I've been letting it naturally carb for a few weeks at room temp, and once tasting began, I have to say it's pretty good.
I went for a long primary, and then into the barrel without any secondary. I've been doing 1-stage fermentation for all ales, using a highly flocculant yeasts.
First, the beer is lovely. Nice, a bit bitter, not an alcohol bomb, with a good level of natural co2. I would love to have it on a hand pump, but that is a bit further down the road.
The only problem is that the nose is quite yeasty. I am guessing there is still some yeast in suspension, or that the tap is pulling a little sediment. I don't really see a solution, other than re-racking, which I'm not excited about.
I follow a similar fermentation method when kegging, and although I haven't kegged this recipe, I have yet to get a yeast aroma on any of the kegged beer, and this is a yeast that I have used before.
Anyone else have any ideas? The beer is drinking fine, BTW.