Kegging

[PaulStat]

Hi All,

I have a couple of budget barrels, one of which has a little device on the top where you can clip those CO2 bulbs into them. I've been reading Jim's Homebrew finishing page and one thing he doesn't mention is sealing it and keeping the CO2 levels up so that it doesn't oxidise.

I presume I can use those little bulbs to keep the barrel topped up, but how do I know when I need to do this? Also how long does beer keep in these? Also say I did want to bottle the odd one, would I be able to go straight from the conditioned barrel to a properly cleaned/sanitised bottle?

Cheers,
Paul

[Madbrewer]

when you open the tap - if the seals are tight you will get a faster serving of beer when the keg's pressurised than when it isn't. So therefore when the flow out of the tap slows, ceases or goes 'glug glug' then it needs co2 (the tap going glug glug is bad, as that means it is sucking in O2 from the outside world.)

[pantsmachine]

1/2 hour ago i got my last pint of joes bad keller beer out my king keg(top tap with float inside). One co2 bulb at the beginning saw the whole thing through to the last pint and it was around the the 35 pint mark when filled. Think there was a wee bit of fermentation still going on in the early days with it. Bit of vaseline on the seal and all good. I think that was about 2 months for that one and the last pint tonight tasted fine. Now on my hefeweizen and planning to refill said king keg with my own version of B&T real soon!

[PaulStat]

He mentions heating up a pint of beer with 2oz of sugar, how hot should you get it? I presume no more than 30-35 otherwise you risk killing the yeast?

[PaulStat]

Also I plan to keep it on a shelf in my garage, lot's of spiders, no mice should be able to get to it. I presume the wee beasties can't get in to it via the tap

[Andy]

He mentions heating up a pint of beer with 2oz of sugar, how hot should you get it? I presume no more than 30-35 otherwise you risk killing the yeast?

The finishing stage takes place after fermentation is complete so the yeast has done its job. Anyway you're only heating up a pint of beer, there's still plenty left in the barrel! Heat the beer up so it's hot but not boiling then add the gelatine, do not let it boil! (follow the instructions on the gelatine packet).

[PaulStat]

What about bottling from the keg, is that ok to do?

[PaulStat]

He mentions heating up a pint of beer with 2oz of sugar, how hot should you get it? I presume no more than 30-35 otherwise you risk killing the yeast?

The finishing stage takes place after fermentation is complete so the yeast has done its job. Anyway you're only heating up a pint of beer, there's still plenty left in the barrel! Heat the beer up so it's hot but not boiling then add the gelatine, do not let it boil! (follow the instructions on the gelatine packet).

I actually bought a sachet of beer finings from wilkos today, the contents of that feel a bit like gelatine. I presume it has the same effect?

[PaulStat]

What about bottling from the keg, is that ok to do?

Anyone? I presume since you've already primed the keg with the sugar, then all you would need to do is clean/sanitise the bottle prior to transferring?

Cheers,
Paul

[stevezx7r]

I wouldn't bottle once it's conditioned. Your liable to oxidise it on transfer. Nothing stopping you from trying one of course. If you do, maybe add a pinch of fresh yeast and a pinch of sugar to help it carbonate

[cockneyron]

Also I plan to keep it on a shelf in my garage, lot's of spiders, no mice should be able to get to it. I presume the wee beasties can't get in to it via the tap

I once had a slug crawl inside the tap ,poured a pint had a taste felt the thing in my mouth spat in on the garage floor,just as well I hadn't got inside the house with it,mind you I still drank the rest of the pint.

[Garth]

urrgghh....nasty

[PaulStat]

Ok I've decided I'm going to bottle half a dozen and keg the rest. I've just been reading a couple of guides on bottling

http://www.18000feet.com/how/bottling.htm
http://uk-homebrew.tripod.com/id33.html

With Daabs guide one of the methods he recommends is adding the dissolved priming sugar to the FV prior to bottling. Now if I'm only going to be bottling half a dozen and kegging the rest, could I add the 3 teaspoons of dissolved priming sugar to the FV, bottle my 6 then dissolve another 80gms of sugar, transfer the remaining beer to the keg add this 80gms followed by the finings.

Does that sound about right?