+1 for the Copper Kettle brewshop, ive only delt with them via the phone and email but sound people and its run by an enthusiastic knowledgable friendly brewer.
for lager the original pet bottles are probably the better option than a pressure barrel, lagers are generally much more highly conditioned (fizzy) and bottles can contain much higher pressures to contain the condition than pressure barrels can, pressure barrels tend to be limited to 10-12 psi while pet bottles can contain pressures like 99psi. pbs are best suited to serving ales and bitters with a low to medium level of condition.
the condition a beer contains depends on 1) how much co2 is available (priming charge) and 2) the temperature of the beer cold beer will absorb a higher volume of co2.
(perhaps you beer was conditioned ok but served too cold??)
i would suggest bottling lagers and perhaps using 2 x carbonation drops per bottle the priming charge is what feeds the production of the co2 that provides the condition, more sugar= more co2, and a pet bottle WILL contain the pressure where a pressure barrel would simply vent the excess pressure.. iirc carbonation drops are 3g of sucrose? and a 6g priming charge per 500ml isnt excessive, google will spit out page after page of priming charge calculator tool links, If you find/use one that asks for beer temperature, enter the highest temp the beer reached during the last few days of primary fermentation.
I would also suggest you practice a glugless pour from your bottles as to minimise the disturbance of the sediment, your beers are a live product and you depend on the yeast to condition the beer in the bottle or barrel,sso sediment is inevitable. And dont worry about leaving an inch of beer with the sediment, its not a waste if your pouring a clearer glass to sup
and you have a few more...
keeping the brew at a nice stable temperature at the lower end of the range of temps the yeast is recommended to thrive at, is probably the easiest way to effect a significant positive impact..
ist update for months n months.. Fermnting
: not a lot..Conditioning:
Challenger smash, and a kit lager Drinking:
dry one minikeg left in the storeComing Soon
Lots planned for the near future nowt for the immediate