No pressure left in pressure barrel

[jjmitchell]

I've just completed a brew of Tom Caxton beer. It's spent four weeks in a pressure barrel and I've drunk about four pints of it - which is very nice and completely clear.

My problem is that there is no pressure left in the barrel at all. I can pour a pint by releasing the 'pressure release valve' on the top to let air in, but there's no way of re-pressurising as the lid doesn't have an inlet valve for CO2.

What are my options? How long will it keep? I don't really want to have to drink 30 odd pints in the next few days!

I've never had this problem so early on before.

Any advice much appreciated!

Jonathan

[prolix]

if you are not adding co2 you can only really take a pint or two a night or the pressure will go.

You need to get some co2 injection going top stop this happening againbulbs are expensive in the long run s30 is simple widget world is better and pub gas is great but expensive to start.

Beer wise the more O2 you add to the keg the worse the beer will get, you probably have a week on the outside if you drink it by air replacement before it starts to get stale.

You could bottle some in 2L pet bottle and reprime that might save a bit. A few grains of yeast will be necessary in the bottles too to eat that oxygen.

[jjmitchell]

Thanks for the advice. I've just ordered a new lid and some CO2, but had to remove the old lid to make sure I bought the correct new one! If, when the new one arrives, I replace the lid and inject some gas, is the damage already done?

J

[prolix]

lid off for a few minutes should not realy make much difference lots have peole have done it with no ditriment to the beer.

you could chuck in a bit of sugar in cooled boiled water to get a bit of extra priming done that might soak up the oxygen. (And maybe some yeast) but keep it simple and cross your fingers is probably best.

There are those who say they can tell an oxidized beer after 20 mins exposure , glad my palate is not that sensitive.