To CO2 inject or not to CO2 inject?

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Norkie

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Okay,
So, I just took about 21 liters of beer fermented from my primary, bottled 6 liters and put the rest in a pressure barrel.

I primed the barrel with around 54 grams of sugar.
Since the barrel is just over half full, would it be worth injecting a cartridge of CO2 at this point or should i just wait a couple of weeks first?
All thoughts appreciated!

I'm just conscious I have quite a large head-space of air above the beer at present and want to make sure I prevent any nasty's getting to it.
 
In the days when I has a pressure barrel, I recall that the idea was to add CO2 gradually as the barrel emptied. The cheap way is by adding sugar as the level goes down, but that way you have to wait until the yeast converts it.

I would keep the barrel somewhere warm for a couple of weeks, then cool it down by putting it somewhere cooler, for a week or so, and then start drinking it.

When it starts to lose carbonation, then you add some CO2.
 

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