Priming a Barrel

[keitha109]

Very shortly Im going to have to transfer from my primary fermentation vessel into my barrel, and will need to prime the barrel. It's Woodforde's Wherry which I'm going to prime with a medium spraymalt.
Suggestion seems to be I need around 80g of spraymalt, but Ive also seen somewhere that I may need more spraymalt than this (maybe 100-125g) as spraymalt doesnt have same characteristics as sugar... am I right?

[Ditch]

Ye don't sound far wrong, mate. I'm just mildly curious as to why ye choosing to use Spray Malt instead of sugar?

[keitha109]

I'm rather hoping the spraymalt will give the finished beer more body and help the flavour. Ive read plenty which suggests sugar will provide alcohol but doesn't add body....

[Ditch]

Aha! I see. Well, fact is, Keith; SM does indeed give more 'Body' and so forth than sugar. Only, we more usually use the SM, in place of the same amount of sugar, in the FV as we prepare the wort.

Ye with me? Kit recipe says, " Empty this tin into a 5 Gallon bucket. Chuck in 1Kg of Tate and Lyle ... " ? What we tend to do is say 'Stuff the T&L! I'm using 1Kg of SM instead. '

Result tends to be an ever so slightly less 'strong' beer. But one that goes down like a beer, rather than a glass of alcoholic gnats pee.

The sugar used in the Keg (or bottles) is just there to give that 'Fizz'. Basically to save ye pouring flat pints.

Anyway, re reading ye initial post? I'm guessing (Hoping!) ye've used SM in the FV, in place of sugar, yeah? If so, I'd just use sugar for the final priming. That's the industry standard. I shouldn't concern yeself with some of the more Frankenstein notions voiced on here. Just try to stay close to shore till ye find what's supposed to be what and how That turns out.

How did ye Gravities go, it being a Wherry? Any idea?

[mickhew]

I've done Wherrys, and have used sugar and spraymalt to prime (not together). I wouldn't bother using spraymalt to prime again, it works, but won't improve flavour further, at this late stage, normal sugar will work just as well. I dissolve the sugar in some hot water first though, make a solution. Zap it in the microwave for a bit too, the pour into the barrel and let it cool.
The bit about spraymalt adding more body, but sugar giving higher alcohol is true, but this advice is geared towards the 1 can kits, where you have to add extra fermentables

[Lillywhite]

I wouldn't bother using spraymalt to prime again, it works, but won't improve flavour further, at this late stage, normal sugar will work just as well.

I agree. 85 grams of normal sugar is fine. Anything else is just a waste and won't affect the final taste.

[keitha109]

Ahh, right OK, I understand now... I'll use sugar.

If I do another wherry, is there any advantage in adding a little bit of medium spraymalt before first fermentation? If so, what will it do to flavour/alcoholic content/fermentation time?

[Lillywhite]

If I do another wherry, is there any advantage in adding a little bit of medium spraymalt before first fermentation? If so, what will it do to flavour/alcoholic content/fermentation time?

There's no need to add any spraymalt or sugar to any of the 3kgs kits. You'll upset the design balance of the kit.

If you want to experiment use one of the cheaper one can kits as mickhew has already pointed out.

[BEZ]

I wouldn't bother using spraymalt to prime again, it works, but won't improve flavour further, at this late stage, normal sugar will work just as well.

I agree. 85 grams of normal sugar is fine. Anything else is just a waste and won't affect the final taste.

Hi
What about Honey as primer, does that not affect final taste??
BEZ (virgin brewer)

[rick_huggins]

85g seems to be the magic number but I used 125g the first time as my HBS said the 500g back of spray malt would be good for 4 brews...

I dropped it down to 85g for bottling a coopers cerveza tho (bottling bucket)

[batemans fan]

I find that if I use around 80g sugar for priming my pressure barrels, I get the pressure but the head of the pint is a bit 'weak'. Using 100g +, I get a much tighter, creamier head and a 'lively' pint but still avoid that horrible sharp fizziness that you get with bottles.

That's my personal preference and experience - to coin an interweb cliche, 'your mileage may vary'.

[Ditch]

Batemans Fan; I'm completely shattered, right now. But, that post has made such an impression on me that I'm trying to think of some, meaningful, way of retaining the information offered in it.

Unfortunately, I'll more likely wake up, in an hour or two. Stare at the screen. Hit the button and crawl off toward the Dog Pile!

Damn, but that's an interesting statement.

Yours - not mine.

[batemans fan]

I'm puzzled

[Ditch]

Eh? Sorry, mate. Ye use of differing amounts of priming sugar, to achieve different types of head. I've simply never seen reference to that point before.

Sounds a bit like the differences said to be attainable by the use of either of the two gasses. Ye know how that gas mix is said to give a more 'Guinness' like head? I might have to try a 100g primer on one of my kegs of Coopers Stout. See how that turns out

[Normski]

Wow did I read that right. Ditch is gonna try priming a keg.... things will never be the same again.