Artificial Carbonation

[dave-o]

I racked my stout into a CO2-capable barrel about a week ago, with my usual 100g of dextrose for natural carbonation. It doesn't seem to have carbonated at all, i am guessing due to it having been stood in a very cold place to clear for a week before kegging.

I don't want to open the barrel and add more yeast, so i cracked a bulb of CO2 into it last night.

I have always used natural carbonation up to now, at least until the barrel loses its initial pressure.

So, my question is; will i notice a big difference between naturally carbonated beer and beer that has been purely carbonated with CO2 in the barrel?

[dave-o]

OK great, thanks.

I'm now not holding out much hope for the 4 pints i bottled, but perhaps they'll be "slow burners".

[Whorst]

Safale-05 = UK-05, Artificial Carbonation = Extraneous Co2.
Just thought I'd clear that up.

[dave-o]

Clear as mud!

Why the mention of Safale?

[196osh]

Whorst likes to call it US-05, UK-05 as much as possible.

[Scooby]

extraneous = unrelated

as:

US-05 = UK-05

[Dr. Dextrin]

The CO2 from a bulb won't make it taste any different, but the 100g of unfermented dextrose will make it taste quite sweet.

[dave-o]

I'm not too worried about the dextrose to be honest.

I don't mind a sweet beer. Also that's only 2g a pint, and dextrose is only about half as sweet tasting as sucrose, by weight.