Room Temp when Priming Pressure Barrel.
Room Temp when Priming Pressure Barrel.
First post so hope this is the right forum...
I'm a tad concerned I might not get enough carbonisation in my pressure barrel unless I warm it up. Barrel temp holding at around 16-18 C. Not sure what the room temp is but other rooms in the house are certainly warmer.
Its 23l of St Peters honey porter pressure barrelled with 90g sugar 6 days ago. Fermented at around 19-20 C.
I can use my belt heater to bring the barrel temp up or move it to a warmer room. Internet and forum searches generally say keep at 'room temp' for a couple of weeks but don't say what they mean by 'room temp'...so I thought I'd seek some opinions from this forum as to the best temp I should keep the PB contents at while its priming.
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I'm a tad concerned I might not get enough carbonisation in my pressure barrel unless I warm it up. Barrel temp holding at around 16-18 C. Not sure what the room temp is but other rooms in the house are certainly warmer.
Its 23l of St Peters honey porter pressure barrelled with 90g sugar 6 days ago. Fermented at around 19-20 C.
I can use my belt heater to bring the barrel temp up or move it to a warmer room. Internet and forum searches generally say keep at 'room temp' for a couple of weeks but don't say what they mean by 'room temp'...so I thought I'd seek some opinions from this forum as to the best temp I should keep the PB contents at while its priming.
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Re: Room Temp when Priming Pressure Barrel.
16-18 is fine. It just takes a little longer but not that much. I have a Wee Heavy in my cellar, which is around 10-12 and the Beer carbed up from chill down to full pressure in a couple of weeks. Can be yeast specific once you go that low but at 16-18 over 2 weeks that is not a problem at all. You are in the right section.
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Conditioning:
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Planning: Winter drinking Beer
Re: Room Temp when Priming Pressure Barrel.
Cheers for that. Happier now so I'll leave it be for another week then move it to my garage for another couple of weeks.
Patience is a virtue they say but can't wait to see if my efforts have been worthwhile.
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Patience is a virtue they say but can't wait to see if my efforts have been worthwhile.
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Re: Room Temp when Priming Pressure Barrel.
The full rhyme
Patience is a virtue
Virtue is a grace
Grace was a little girl
Who would not wash her face
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1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
Re: Room Temp when Priming Pressure Barrel.
I'd say that you are at the perfect temp. I have just done one at virtually the same temp (un heated room in house) - primed 7 days ago and I pulled the first glass last night - perfect for me - a lowish but smooth milky carb. However, I only used 40g of corn/sugar/glucose for the 22 litres in the keg. Like you, I started with higher levels of sugar (I think I used just over 100g in 22 litres) and it gushed like a foam fire extingusher after a week - I had to slowly de-gass it over another week via the relief valve. My rule is 2g/l for a lowish carb and 2.5g/l for a more lively fizz. Take care when you start to dispense (a good excuse to sample early?)
Re: Room Temp when Priming Pressure Barrel.
Thanks for the info Brebrew. Will keep all that in mind as I do more brews and see how this one turns out. Experience counts for so much ans I'll learn more as I go.
I'll also be wary of that first pint too! Can't wait but going to be a good lad and give it another week before garaging it.
I'll no doubt have a little taster at that point to see what's what but will leave it at least a couple of weeks after. It's a type of beer that warrants leaving as long as I can to develop flavour - that all depends on me though - and I'm weak-willed when it comes to beer lol.
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I'll also be wary of that first pint too! Can't wait but going to be a good lad and give it another week before garaging it.
I'll no doubt have a little taster at that point to see what's what but will leave it at least a couple of weeks after. It's a type of beer that warrants leaving as long as I can to develop flavour - that all depends on me though - and I'm weak-willed when it comes to beer lol.
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Re: Room Temp when Priming Pressure Barrel.
My first brew for over a decade and it was surprisingly ok. Not much left now so onto pimping up a Wilko Feeling Hoppy.
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Re: Room Temp when Priming Pressure Barrel.
@Doreblade That does look nice. I notice that it is a Honey Porter - is it sweet? I prefer my porter to be on the bitter side...
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Re: Room Temp when Priming Pressure Barrel.
Yes Nitro - it is on the sweet side but mixed with a slight bittering and sharpness in the aftertaste its not a bad pint at all, just different. It's prob not everyone's cup of tea and to be honest a little to sweet for my taste too - but it grew on me and was a goodly pint for my first effort in years.Nitro Jim wrote:@Doreblade That does look nice. I notice that it is a Honey Porter - is it sweet? I prefer my porter to be on the bitter side...
It's all but drunk now so onwards to the next brew, just waiting for the wort to cool a little further to pitching temp
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Re: Room Temp when Priming Pressure Barrel.
Hello Doreblade.That is a lovely looking pint.
The next time you prime in a pressure barrel to help with your concern if its carbonating ok or not, mark the level of the beer with a felt or pencil on the barrel.
I find after 2 or 3 days the level falls below the mark then i sleep easy at night
The next time you prime in a pressure barrel to help with your concern if its carbonating ok or not, mark the level of the beer with a felt or pencil on the barrel.
I find after 2 or 3 days the level falls below the mark then i sleep easy at night
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Re: Room Temp when Priming Pressure Barrel.
Good tip - cheers !wanus wrote:Hello Doreblade.That is a lovely looking pint.
The next time you prime in a pressure barrel to help with your concern if its carbonating ok or not, mark the level of the beer with a felt or pencil on the barrel.
I find after 2 or 3 days the level falls below the mark then i sleep easy at night
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Re: Room Temp when Priming Pressure Barrel.
Or you could just run a bit out of the tap and see if it's OK!wanus wrote: ↑Sun Jun 14, 2020 1:24 pmHello Doreblade.That is a lovely looking pint.
The next time you prime in a pressure barrel to help with your concern if its carbonating ok or not, mark the level of the beer with a felt or pencil on the barrel.
I find after 2 or 3 days the level falls below the mark then i sleep easy at night
Guy