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391D972D-7026-44DD-99CB-6268240C9ACA by steve roth posted Jan 14, 2018 at 10:58 PM here is the barrel. I only put it in today. If the trub is going to riuin the beer I could decant the beer to another barrel once the trub has settled again. Or am I just worrying unecessarily. Is there truble ahead?

Barrel

No, it’s more like a tap (like on a wine box). Should I siphon the beer to another barrel to get rid of the trub or can I leave it to settle out?

And for future reference. Next time should I discard the trub when I barrel the beer.

Thanks. I am using a plastic barrel with tap which came with home brew kit from brew shop in Cheltenham. Looks quite thick. Black screw top with metal valve. Max pressure 15psi So it doesn’t matter if loads of trub went into the barrel? Will It just settle again?

Have I ruined the beer? Added sugar. There was lots of bubbles as soon as I added the sugar. However there was lots of undigested blobs of yeast and other stuff at the bottom of bucket - which is why It didn’t ferment as much as I had anticipated, I suspect. I put it into a barrel but a lot of...

Probably a daft question, but do I have to carbonate/add sugar at all. I am going to barrel the beer and didn’t intend to force carbonate it (as I don’t like it too gassy.). I wax just going to put it in the barrel as it is and leave it for a few weeks. But if I do have to add sugar - how much...

Thanks for the help. I assume I don’t need to add anything else to the fermented mix. I just barrel it

It’s a St. Peter’s ruby red kit. The surface of the beer is one mark below the black band on the hydrometer. I read it as 1.12 but I believe that is 1.012. The room has been at a temperature of about 22 degrees c.

My son and I have started a batch of beer. Fermentation has clearly taken place but we are about 10 days in and the hydrometer is stuck at 1.12. What should I do.