Pressure barrel fail - reprime for bottling?

[brewingdaze]

Hello all,

I'm new to posting on JBK but I've been reading up the advice on here for some time now, so thanks for all the good advice so far!

I'm hoping you can help me with a problem I can't find an answer for...

On Sunday evening I found a split in the top of my pressure barrel. I think it's because it's an old timer now. I gaffer taped up the split and I'm planning to bottle it all this evening, but I'm wondering if I should re-prime the beer beforehand, as it seems a little flat at the moment (even in this heat - although we do live in a basement flat so a little cooler!)? I don't want to over-prime and risk an indoor fireworks display!

Thanks for you help

[Addled Jim]

How long had the priming sugar been in the beer before you noticed the split? It may have already been eaten up and the condition lost through the split, however air may have got in too oxidising the beer or worse an infecfion
Why not re bottle into cheap 2ltr plastic fizzy water bottles from supermarket if you're not sure, at least they cant explode, you may still save the brew yey?

[brewingdaze]

Hi addledJim
So the beer has been in the barrel for almost 3 weeks now. No sign of infection or oxidisation, in fact I'm enjoying a flat - ish pint now, gearing up for the task ahead! I have loads of glass bottles, currently soaking in oxyclean and no access to that volume of plastic bottles in such short notice. I think I might re prime with a half amount of sugar, or it this a fruitless task if all the yeast has been eaten up already?

[Addled Jim]

Oh thats good then, I'd use 1/2 tsp as normal then, will still be yeast present to convert it
Good luck