Getting ready for the festive period

[blue eyes]

I currently have Coopers draught bottled which was done yesterday,and several other brews just started or getting ready to start.
In FV1 I have Coopers lager,FV2,Youngs Barley Wine,FV3 is Cantina Red Wine,and I have 2 Beaverdales fermenting elsewhere in the house.Coopers lager kit and stout kit still to start yet,so it is safe to say I am pretty much surrounded by booze!
To save space with bottles,I am planning to put the stout into a pressure barrel once its finished its first fermentation,but I don't have experience with these so I am a bit nervous about it.Once the stout goes in,how much sugar do I add to the pressure barrel,and secondly how will I know when to give it a squirt of gas and how much?
Or looking at it another way,should I bottle the stout and put the lager in the barrel instead?
I have got heat belts wrapped round the FVs and the central heating is on,so I am reaching a gravity of 1005-1000 in roughly 5-6 days,constant over 3.
Any advice would be great.

[john_drummer]

Lager in bottles, ales & stouts in either bottles or barrel.

I can't remember the Exact figure for barrels but I put 1/2 teaspoon per pint in the beer before bottling or in the bottle after bottling. I assume the same amount for barrels. This works out at approx 7 TABLEspoons for a 40 pint batch but I could be wrong for barrels

Having had less than successful barrels in the past I'm tempted to put a squirt in the next barrel as soon as the lid goes on. A VERY SHORT squirt. Like a "pfft" rather than a "pfffffffffft" if you know what I mean

This way i'd be putting a layer of CO2 on top of the beer so that the air already in the barrel has less chance to get at the beer & spoil it.

[GSMunn]

I think its 80g - 100g for pressure barrels,

[undeadjed]

80g is what i usually use for pb's.