Room Temp when Priming Pressure Barrel.

[Doreblade]

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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[orlando]

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.

[Doreblade]

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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[IPA]

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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The full rhyme

Patience is a virtue
Virtue is a grace
Grace was a little girl
Who would not wash her face

[brewbrew]

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?)

[Doreblade]

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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[Doreblade]

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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[bitter_dave]

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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That looks really nice (even at 7.04am!). Nice work

[Nitro Jim]

@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...

[Doreblade]

@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...

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.

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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[wanus]

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

[Doreblade]

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

Good tip - cheers !

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[guypettigrew]

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

Or you could just run a bit out of the tap and see if it's OK!

Guy