Advice on primeing

[leehughes]

I've used a beer kit and added brew enhancer in the fermenting bucket I'm going to transfer to a pressuer barrel (keg) do in need to prime the barrel with sugar even tho I used the brew enhancer in the fermenting tub

 

[hairy]

The fermentables in the enhancer will be fermented by the time you bottle and hence you need to prime when you bottle them.

Since you will be filling your beer in a keg, do you intend to force carbonate? If not, you will need priming sugar.

 

[leehughes]

The fermentables in the enhancer will be fermented by the time you bottle and hence you need to prime when you bottle them.

Since you will be filling your beer in a keg, do you intend to force carbonate? If not, you will need priming sugar.

I'm going to sound stupid but I don't know what force carbonate is

 

[hairy]

No Q is stupid. Everyone starts from somewhere.

To carbonate your good beer, there are 2 ways about it.

First is the force carbonation. It is literally forcing carbon dioxide (CO2) into the beer and we can do that in a keg or the mini keg that you appear to be using. Simply ramp up the CO2 pressure in the keg and after a few days your nice beer will be carbonated.

Second is the so called natural carbonation. After fermentation is complete and during the transfer into the bottles or kegs, priming sugar is added so that the yeast can ferment them in the bottle. Since the CO2 produced cannot escape, the beer eventually becomes carbonated. Amount of sugar to add is important. Too much and you get gushing bottles when you open and at worst, bottles can explode. Too little and the beer gets flat.

 

[Grannyknot]

force carbonate = introduce co2 at high pressure. As you would do in a normal kegging process.
In a pressure barrel, even if you are using a small co2 cartridge, you should use priming sugars.

 

[leehughes]

The fermentables in the enhancer will be fermented by the time you bottle and hence you need to prime when you bottle them.

Since you will be filling your beer in a keg, do you intend to force carbonate? If not, you will need priming sugar.

I'm going to sound stupid but I not sure what force corbonateing is

 

[leehughes]

No Q is stupid. Everyone starts from somewhere.

To carbonate your good beer, there are 2 ways about it.

First is the force carbonation. It is literally forcing carbon dioxide (CO2) into the beer and we can do that in a keg or the mini keg that you appear to be using. Simply ramp up the CO2 pressure in the keg and after a few days your nice beer will be carbonated.

Second is the so called natural carbonation. After fermentation is complete and during the transfer into the bottles or kegs, priming sugar is added so that the yeast can ferment them in the bottle. Since the CO2 produced cannot escape, the beer eventually becomes carbonated. Amount of sugar to add is important. Too much and you get gushing bottles when you open and at worst, bottles can explode. Too little and the beer gets flat.

Thanks for the advice that's helped il be useing sugar

 

[Revvy]

Unfortunately this is an American forum, and pressure barrels are NOT that common to us. You may have better luck asking questions about working with them on either the English or Australian homebrewing forums. Very few if any of us even know what these things are. I know what they are because I've googled info when folks have come on here. But I have no answers to specific questions.

I don't want to chase you away , but I would post questions about pressure barrels on the Brewuk forums. We can help you with just about everything else about brewing. But specific pressure barrel info is pretty scarce on here.

However in terms of priming a pressure barrel, I would advise you to read this article, it's for priming uk pressure barrel fermenters.