chrismcnally wrote:We normally use kegs. I think you must have a plastic keg of some kind? I think you could bottle condition it inside that barrel. Isn't that what it's for? I am not familiar with it but I found a link here:
They say it's only good for 10psi and recommend adding only 48 grams of sugar and calling it 'real ale'.
If you open it you will lose pressure. You should bleed the pressure off first no matter what before opening. It Sounds like you can just release the pressure, open it up, add some dry yeast (only 5 grams or so would be needed for 5 gallons I believe) and also add the appropriate amount of sugar, seal it and let it condition for two weeks at room temp.
Do let us know what this device is. any photos?
hi ya thank you for your advice and yes i have 5 gallon kegs .i did try to condition in the keg but i think the problem was that i was thinking that it would be gassed like in a pub or bar.it turned out to be great but i have now found out if i like gassed beer i need to get a cornelius keg which is what i have my eye out for .when i get one i will let you know how it goes .i must say that the wine and beer i have made so far have been very good and a few friends of our came round at christmas and give the wine the thumbs up
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