Recent content by chrisstrong_86

Yes i did add the priming sugar. I think you are right about the barrels, it would seem that they are only really suitable for real ales and cannot hanndle high pressure levels. I am going to bottle the beer and add a tsp of sugar per a litre. Do you think i need to add anymore yeast or...

Ok, sorry these are common in england here is a link http://home.btconnect.com/thefear/beer-and-wine/barrels.htm. Chris

not a keg, just a normal pressure barral. I dont even know if u can force carb with one...could i bottle after the lager being in the barrel for two weeks? then maybe add some sugar to each bottle? Chris

I have some lager in secondary fementation in a Pressure barrel. Is it possible to force carb with a pressure barrel and if so does it use a lot of 8 PSI CO2 canistors? Also could i buy large canisters of co2 and some how connect them to my pressure barrel? Cheers Chris

Ok, so ive noticed its goin flat like, the more i drink the more flat, which makes sense with the theory... so if i re-carb will it just pressurise the barrel...or will it carbonate the beer as well... or will it repressurise the barel and then the beer will slowly re-carb.... or do i need...

Ok thanks for the advice, what do i require to repressurise a simple pressure barrel? do i need a PSI gauge or something? Cheers Chris

I understand what you mean, however my friend did a brew and let it condition in a king keg, he didnt add any co2 and had constant pressure chris

Yeah im using a pressure barrel, not a proper kegging system!!! haha! Cheers Chris

I've done my first brew and after 3 weeks maturing it is ready to drink.... Now i did not apply any extra pressure with CO2 and pressure seems to perhaps be an issue; I can pour just about a pint a day and it sprays out from pressure for this first pint. After that the pressure seems to go and...

i was wondering if finnings such as gelatin might be able to reduce the astringensy, or is it too late now the beer is kegged? I don't think the taste is down to bacteria, other than this queer astringency the beer is quite nice, the tannins just really linger. Chris

Actually...I've resampled the lager definately tastes better, but still has a wierd quirkyness not dissimimlar from the ALE.... im guesssing the water is the culprit! Oh and I used a kilo of beer enhancer rather than sugar for the initial fermentation, and a some unrefined golden caster sugar...

Hi, I've been brewing a Lager ( Young's Beer BUddy Larger Kit) and an ALE (georidie's Scottish Export)... I Followed the instructions on the pack down to a t, and now after reading all over this forum i realise there is a bit more to it! Anyways, for secondary fermentation I kegged the...