Hi all', now onto my seventh brew and all has gone very well so far, I have a caxtons dark real ale in my pressure barrel that I added sugar ( mixed in boiling water) to before filling up, left for quite a few weeks, around five I think, been drinking for a week now and still getting loads of froth, pulling a pint, by the time the head dissipates it's a half pint, keeps it's head well and tastes great, just unsure how to fix, I had a lager in the barrel over Xmas and had to keep topping with co2!, thought about unscrewing top a little to release some but don't want to ruin it, it's just a niggle can live with it just wondered if I've done anything wrong?
Gassy barrel
- Thread starter Toffee73
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Mark1964
Landlord.
sound like you have overprimed. I prime a 20 litre polypin with 65 to 85 g sugar depending on beer style. How much sugar did you use?
What temp is the barrel at? The lower the temp the more CO2 stays in solution (less head)
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