Brew UK Forum | Equipment
Barrel Strength
Has anyone had any problems with pressure build up in the basic barrels (e.g. cracks in the barrel or taps flying off)? I know the caps have valves to release pressure but my friends barrel ended up so swollen the little feet didn't touch the floor anymore.
I want a batch ready to drink when I go back to university at the end of September. So I'm considering transporting a full barrel from Swindon (home) to Cardiff (uni) and leaving it there to condition and clear unattended for up to three weeks.
I just want to be sure how reliable the barrels are, especially after the beer's been shaken up during a journey, I don't want to find a kitchen covered in ale when I get back!
Any advice would be great!
Responses
Posted 1 year ago by Admin
You should be okay. I have had a barrel swell up quite a few times but they go back to normal when the pressure dies off.
What I would probably do it transport it before you've added the conditioning sugar then add the sugar when you get the other end, that way you will not be transporting it under any pressure.
Barrels can leak at any time though so probably best to leave somewhere where a leak won't matter just in case.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Thanks for the tips. Hadn't thought about adding the sugar later but that makes sense.
Hopefully I'll be able to find somewhere to leave it, only seen the house once so I'll have to decide there. I think I'm more worried about losing beer than making a mess!
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