maturing beer in a pressure barrel before bottling

[EccentricDyslexic]

GW has said before to ignore some of his advice given in earlier books, so maybe his view has softened on this over the years? How about conditioning in a cornie under 5psi say, and then pull yourself a pint while bottling the rest direct from the tap? (i do this when taking a few bottles out to friends houses)

I hate fizz and pour bottles from a good height to get the gas out, i use co2 at about 2-3psi for cask conditioned-like levels of carbonation, not bothered with priming as yet...dont see much need personaly and not keen on the yeast in the bottles.

steve

[TheMumbler]

I've got some essentially undrinkable beer bottled from a Styrian Stunner brew using Yorkshire 2. The fermentation kicked off some pretty unpleasant smells and they have been trapped in with the beer. The rest of the brew that I put in a corny and vented a few times to get rid of the smelly gasses is OK. So from my experience so far I'd say that the yeast that you use will have a big impact on how worthwhile a practice it is. I've had no issues with S04 but I would certainly go to secondary and vent off the gases if I use Yorkshire 2 again.