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Old 12-31-2012, 05:09 PM   #11
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Originally Posted by unionrdr
WRONG!! That's a pressure barrel that they get in kits in the UK typically. they usually look like a barrel. You prime the beer in there after racking from primary. After a couple weeks,you serve from it. It is def not a bottling bucket. It's just not something sold or used over here.
Thank god for that, I've got the same barrel, thought I'd been robbed for a minute lol
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Old 12-31-2012, 05:16 PM   #12
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Originally Posted by PeterPumpkinhead

Does this mean I can literally serve from it (straight to a glass) once I have syphoned the beer into it?

and if I can, do I need the CO2 thing or will the sugar carbonate it enough?
I think u just put it in with the sugar primer leave it and serve from it or bottle from it
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Old 12-31-2012, 05:23 PM   #13
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You should give the beer some time in the primary before you transfer it. I usually do a couple weeks at least. Even when the fermentation is complete, the yeast still have some duties to do which will improve the flavor of your beer. Before you transfer it, try and cool it for a few days first. This will help clarify the beer. Then 2 weeks in the secondary (plastic barrel) at room temperature should do the trick (although lagers typically take longer).

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Old 12-31-2012, 05:25 PM   #14
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Quote:
Originally Posted by PeterPumpkinhead View Post

Does this mean I can literally serve from it (straight to a glass) once I have syphoned the beer into it?

and if I can, do I need the CO2 thing or will the sugar carbonate it enough?
I am not familiar with that vessel but if it has a co2 hook up you will need it to serve or you will end up with flat beer after a short time. As you serve the pressure will keep escaping from solution to equalize eventually resulting in flat beer.
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Old 12-31-2012, 05:32 PM   #15
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I am not familiar with that vessel but if it has a co2 hook up you will need it to serve or you will end up with flat beer after a short time. As you serve the pressure will keep escaping from solution to equalize eventually resulting in flat beer.
Those barrels do allow the injection of co2 if needed
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Old 12-31-2012, 08:37 PM   #16
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Yeah,some of them I've seen had a co2 hookup in the lid. Def not a secondary.
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Old 01-03-2013, 11:47 AM   #17
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Quote:
Originally Posted by unionrdr View Post
WRONG!! That's a pressure barrel that they get in kits in the UK typically. they usually look like a barrel. You prime the beer in there after racking from primary. After a couple weeks,you serve from it. It is def not a bottling bucket. It's just not something sold or used over here.
Interesting. Something I wasn't aware of. Thanks for the info. Do you put the whole thing into the frige to chill, or do people in that part of the world commonly drink their beer at room temp? Looks like it would take a lot of space in my frige, and the spigot on the bottom would pretty much preclude putting it in a Keezer.
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Old 01-03-2013, 12:58 PM   #18
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I'm not sure on that part. they always show them on the counter.
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Old 01-03-2013, 01:11 PM   #19
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Originally Posted by william_shakes_beer

Interesting. Something I wasn't aware of. Thanks for the info. Do you put the whole thing into the frige to chill, or do people in that part of the world commonly drink their beer at room temp? Looks like it would take a lot of space in my frige, and the spigot on the bottom would pretty much preclude putting it in a Keezer.
Mine will be going in my outbuilding, which is as cold as a fridge at this time of year anyway, not sure what to do in the summer, will probably bottle from it and then chill in the fridge
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Old 01-20-2013, 06:28 PM   #20
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Hi all, ok so my brew has been settling in the keg(?) shown above for two weeks with the sugar I was advised to add. I have a bottling extension on order but tried a small glass today from the tap. There is very little carbonation. Will a co2 cartridge screwed in the lid remedy this and/or the sugar tablets in each bottle if I want to serve both from the keg and bottle some?

Thanks

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