Sugar mistake

Minder said:

Hi all, I'm new to home brewing and have just transferred my second batch (IPA) to my king keg pressure barrel .
On looking through forums I've realised that I've added 300g of sugar, not sure where my head was whilst adding that amount .
What is my best plan to stop anything exploding?
Thanks

Click to expand...

Minder said:

Thank you for your replies, thats a great way of saving the beer .
I was thinking I might have to throw it .
How would I tell if it's ready to prime again?
Thanks again .

Click to expand...

An Ankoù said:

Is there a pressure relief valve? If so, lift the rubber ring with your finger nail until it stops hissing and them take the lid off. If there isn't (but there should be) then draw off enough beer to relieve the pressure and take the lid off. Normally I'd say tip the barrel on its side with the tap at the top and vent the gas that way, but with a king keg you're got that float thing. Don't tryt to take the lid off while the barrel's under pressure.
Then, leaving the lid off, and the beer in the barrel, put something over the hole, a freezer bag, for example and fasten it with a rubber band, this will allow the fermentation gas out and provide an effective airlock, but just in case the bag blows off, put a clean tea-towel over the whole thing. When fermentation has finished- another week or so- put the lid back on and continue as normal.

Click to expand...

HoppyTommy said:

A mate of mine showed me the "prison hooch" he was fermenting in an old style pressure barrel. He had stretched a condom (with a pin hole pierced in the end) over the top of the barrel threaded entry and secured it with an elastic band. As fermentation kicks in it "stands to attention" and as fermentation wanes it becomes more flaccid. Highly amusing to watch bobbing about in a breeze. Not sure a condom would stretch over the thread entry to a king keg though.

Click to expand...