Priming a Barrel

[batemans fan]

I've noticed differences in the head of the pulled pint, and as far as I can ascertain, the amount of priming sugar makes a difference. When I first started kit brewing, I counted out the sugar spoons for priming. I've since bought myself some snazzy electronic scales and counted out the spoons in the same way but weighed them too - seems like I have been priming with well over 100g. I cut this down to about 80g and noticed that the head changed - it might be for entirely different reasons but after a few batches experimenting with different amounts of sugar, it seems to be the case to me - about 150g gives good Gillian Taylforth. I primed a batch for bottling with 80g and found it too fizzy for my liking.

When I pour a glass, I only have to open the tap a touch and the beer hisses out with 'excessive' froth. I find the taps on the KKs a bit difficult to fine-adjust and often have to close and re-open to get the flow right (but slow). I normally have to leave it to settle before topping up the glass, and I often don't have to add any gas to the barrel right up to the last pint or so.

I vaseline the lid seal and I use plenty of PTFE on the thread - before using the PTFE, I had loads of problems with leaks on the lid - I have no problems now.

I'd be interested to hear if other folk's experience tally or not.

[Ditch]

Gillian Taylforth.

Ye said " Gillian Taylforth " !

Head Girl!

Gillian Taylforth.jpg (12.29 KiB) Viewed 1223 times

th_eck24.gif (175 Bytes) Viewed 1223 times

[batemans fan]

The only head I get is on my pint - that's why it's so important to me

[BEZ]

Hi
In using so much priming sugar do you not also get a sweeter taste??
BEZ (novice)

[BEZ]

Just the the gillian taylforth joke, I think!!!
BEZ

[batemans fan]

Hi
In using so much priming sugar do you not also get a sweeter taste??
BEZ (novice)

Nah - it ferments out - more carbonation, different head Click here for illustration (that's my theory, anyhow). It might be a bit sweet if you draw it off too soon, but it will get there in the end.

I'm reckoning that the amount/type of malt used might play a part, too - the more body the pint, the 'stronger' the bubble.

Please, someone say so if they think I'm talking rowlocks - I was hoping for some input from someone with a bit of nous in such matters, to shed some light.