St. Peter’s ruby red ale

[jclarkejnr]

Anyone care to recommend how much priming sugar to use on 23 litres of this stuff ? It’s going in one of the plastic pressure barrels after the usual 2 weeks in primary. I like a nice creamy head of foam on my beers (like Guinness).
Also, instructions say move somewhere cool a few days after priming. I don’t have a cool space other than a fridge which isn’t ideal. Will this be ok to sit at 22c (room temp) for a few weeks to condition in a barrel ? Or am I worrying over nothing when it comes to temperature ?

 

[davidabcd]

Anyone care to recommend how much priming sugar to use on 23 litres of this stuff ? It’s going in one of the plastic pressure barrels after the usual 2 weeks in primary. I like a nice creamy head of foam on my beers (like Guinness).
Also, instructions say move somewhere cool a few days after priming. I don’t have a cool space other than a fridge which isn’t ideal. Will this be ok to sit at 22c (room temp) for a few weeks to condition in a barrel ? Or am I worrying over nothing when it comes to temperature ?

Looks like your recipe says up to 85g for a pressure barrel (of which I've never heard of and will Google). Am I missing something?
Someone who's knowledgeable on this site can tell you how to keep a vessel cooler when faced with non-optimum room temperatures.
Best of luck with your beer!!!

 

[davidabcd]

I just looked up "pressure barrel." They are adorable little vessels! I want one.