OK convince me, bottles or kegs?

[PieOPah]

I think she would be easier to control if she were....

[The Cardinal]

OK , so let's be sure I've got this straight before I part with me wedge-

1. Buy a cheap 'bargain' barrel
2. Prime and Syphon the brew into it and seal
3. The 'priming' should keep it sufficiently naturally carbonated until about half way through the batch
4. Once I'm halfway through I need to 'top up' with CO2 in order to (A) enable the beer to come out smoothly and (B) to prevent there being too much air in the barrel that might oxydise or otherwise interfere with the beer
5. It should last me several weeks at least
6. Tastes better than bottle conditioned
7. It's not recommended for really fizzy brews or lager (unless it's a corny)

This all correct? Cos if it is, I'm gonna buy one...!

[bitter_dave]

OK , so let's be sure I've got this straight before I part with me wedge-

1. Buy a cheap 'bargain' barrel
2. Prime and Syphon the brew into it and seal
3. The 'priming' should keep it sufficiently naturally carbonated until about half way through the batch
4. Once I'm halfway through I need to 'top up' with CO2 in order to (A) enable the beer to come out smoothly and (B) to prevent there being too much air in the barrel that might oxydise or otherwise interfere with the beer
5. It should last me several weeks at least
6. Tastes better than bottle conditioned
7. It's not recommended for really fizzy brews or lager (unless it's a corny)

This all correct? Cos if it is, I'm gonna buy one...!

Pretty much - get buying

A minor point: the amount of gas you use depends on how fast you drink the beer: if you have a bit of a session you might have to add gas before you get to the half way stage; if you drink gradually you might not have to add gas at all. Those gas cannister things cost about 15 quid, with refills about a fiver. I've been brewing for a year and never had to get a refill though, so gas isn't a huge expense once you've got the cannister

[The Cardinal]

What, boil the water, add to the keg and then syphon the beer in? Won't the boiling water kill the yeast or taint the beer? And how much water?

[PieOPah]

I tend to measure out my priming sugar and then add enough water to make up to a pint (obviously won't be a pint of water as the sugar will increase the total volume).

I then pour this into my keg and swirl around a bit. This will cool the liquid down but not by much.

I have never worried about the temperature killing the yeast. What will likely happen is that the yeast in the first amount of beer will be killed but the temperature will quickly become low enough. The yeast in the remaining beer will then be more than enough to feed.

[maxashton]

Cool tip. Thanks.

[pongobilly]

its ok putting it in a barrel if you have somewhere cool enough for it to go where there is room, is beer from bottles really that bad cos i just bought a shed load of bottles for my first brew

[tubby_shaw]

its ok putting it in a barrel if you have somewhere cool enough for it to go where there is room, is beer from bottles really that bad cos i just bought a shed load of bottles for my first brew

Bottled beer is absolutely fine
The drawbacks as stated are the cleaning capping and storage. Beer does seem to mature better in bulk so the longer you can leave it safely before bottling the better.

[The Cardinal]

its ok putting it in a barrel if you have somewhere cool enough for it to go where there is room, is beer from bottles really that bad cos i just bought a shed load of bottles for my first brew

My kit brews have been bottled up to now (haven't been that many to be honest!), and they've been delicious. It is a pain cleaning though, which is why I'm looking at barrels. The good thing about bottles is that you can stick 'em in the fridge, transport 'em and they keep their fizz. I'm definately gonna try a barrel, and even though I can see the argument for the beer maturing bettter, I can't imagine that the beer keeps its 'fizz' or tongue tingle the same....but I'm hoping I'll be proved wrong!!

[tubby_shaw]

I can't imagine that the beer keeps its 'fizz' or tongue tingle the same....but I'm hoping I'll be proved wrong!!

You are absolutely correct Cardinal you will not get the same level of carbonation in a standard barrel as you would in a bottle. But you don't get fizz or tongue tingle from draught beer in the pub, unless it's lager.

[Geordiepete]

I always had trouble with the seals on my king kegs. I was advised by my local brew shop, which went out of business due to removing three quarters of its home brew stock in favor *health food*, to put vaseline on the seals. The seals were silicone, so the vaseline didn't damage them, and it kept pressure well.

I do find the little release rubbers need to be replaced very regularly though.
I have bought replacements to rebuild my king keg, including spares for this reason...

I too have lost a few good beers due to sealing problems with king kegs. I have 2 of them and have lost pressure on them both and oxidised a couple of brews (left alone for a few weeks only to find it flat and oxidised). have a buget barrel though with a flat type seal rather than an 'O' ring like the king kegs use and that hasn't failed me yet.

[Bunnytheyetihunter]

My new pressure barrel leaked around the tap seal but a bit of adjusting and testing sorted it out. Just waiting to smell how bad the carpet in the cupboard goes.
I drank my first brew too quickly at the weekend and bubbles of air entered through the tap (Too pissed to notice the drop in pressure! )
I have been supping it ever since but it still tastes great. Will it turn to slurry overnight or is it a gradual process?

[bitter_dave]

I drank my first brew too quickly at the weekend and bubbles of air entered through the tap (Too pissed to notice the drop in pressure! )
I have been supping it ever since but it still tastes great. Will it turn to slurry overnight or is it a gradual process?

I've had glugs of air enter the tap on occaision before and can't say I've notced oxidation in the beer; I guess it depends how much (and how often) air enters the tap. I wouldn't assume the beer is instantly ruined, although I can only talk from my own experience

Edit - just seen Daab's advice above, which is more reliable than my anecdotal observation

[inthedark]

What sort of off flavour does oxidization impart? (any similar taste you would compare it with?) Is it very strong, or quite subtle?

[eskimobob]

any similar taste you would compare it with?

I believe the general consensus is 'cardboard' but I've never eaten cardboard myself so can't be sure