morning all,

i transferred my wherry into the pressure barrel on tuesday lunchtime and it has been in the dining room since. i am wondering if it is time to stick it in the shed and let it clear? the little stumpy bits on the bottom of the barrel are slightly raised, but how else do i know for sure if the co2 has been made?

thanks

chris

ps when i syphoned it i had a taste and it was fruity, clean and blimmin lovely!