Once your barrel is filled and primed with sugar it can be left to pressurise and condition. In a couple of weeks (or ideally longer) when you come to dispense the brew pressure will begin to build up and the beer will flow from the tap. If the flow begins to slow and it tries to draw air in through the tap then you will need to add some CO2 or N2O to keep the air out and the pressure up inside the barrel - just add a bulb as and when needed. Sometimes you will need none, it just depends on the brew and how quickly it is consumed, etc
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