I've got a few questions about using barrels to store beer. I've got two barrels to use, the first is a Wilkos barrel that I purchased last week, the second is my father in laws metal Boots barrel, which I have used before. Last time I used the Boots barrel, I simply transferred the beer in, primed it with some sugar, and left it at that. A bit of reading around suggests that the beer should remain sufficiently pressurised to pour easily and have some life, my previous brewing attempts saw me tipping the barrel forwards to aid the gravity flow and flat beer. I think that using CO2 canisters can help with the pressure, but I'm not entirely sure how, or when to use them, or if I can use them with the current barrels/lids. I've also learned that leaving the beer in a cool place after it has primed can help the beer absorb the CO2, which is not something I knew about or did last time, whereas this time I plan to move the barrels in to our cellar to cool. So is using CO2 to pressurise the barrels necessary in the first place? Would it be advised to do it every time, or just say when the barrel loses pressure and no longer ours freely? The boots barrel has a large handle on the lid with things at each end. There is a sticky out metal bit at one end that I think is a pressure reliever that opens if the pressure in the barrel gets too high. From this, I infer that the other side of the handle, which is an opening flush to the handle with what appears to be a valve inside, is where the gas canister is used. How does this bit work, do I just shove the nozzle in the hole and press, or do I need another piece of kit to make it work? I also have a standard Wilkos pressure barrel. I'd just like to confirm what I suspect, that this lid is not suitable for using canisters. When I popped back in to Wilkos the other day, I saw they sold different caps with the attachment for using the canisters, so I believe I would need one of these if I wanted to pressurise this barrel. Would this be correct?