Hi I've just brewed my first kit (woodfordes wherry). I have transferred it from the fermenter to the pressure barrel. I have the barrel with the co2 valve for using the small cartridges. The instructions with the kit said if you have this type of barrel then there's no need to add priming sugar, so I didn't. But when do I inject the co2. Immediately or after the beer has settled and is ready to drink?
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Then the beer will carbonise (get fizzy) and will build up pressure on its own inside the keg as long as it is airtight. The point of the co2 injectors is when you draw out the beer, it fills the gap that is left (otherwise you will get negative pressure) which will allow you to continue drawing out beer, and also all of the fizzyness doesn't escape fromt he liquid to the empty space.
Its up to you though, as you say the isntructions say not to add priming sugar, which is a bit different to most, but if it were me personally I would add it anyway, or maybe wait until some others post here and you might get some different opinions.
http://www.home-brew-online.co.uk/instructions/woodfordes-instructions-leaflet.pdf
I am just guessing but I probably wouldn't add sugar now.
It depends if the beer is dead (all the yeast) because if it is, what will happen is you will just get sugary tasting beer which will be horrible.
The beer will be ok without the priming sugar, it will just be flat - in which case, it is also a complete waste of time/money to use the co2 injectors in this instance, and you might as well just release the lid and let air in when you draw the beer out of your keg.
The first batch I did in my keg, I had a dodgy valve which leaked air in, and the beer was completely flat, I still drank it, actually most of it I just put a top of lemonade in.
Again I am just guessing but that is what I would do.
Put this down to a learning experience and you will nail the next batch!
The other option is to open the barrel and add around 80g of sugar, then seal it back up. This will then often ferment and create the carbonation naturally, but you do risk letting air into the brew when you open it up. It's a risk but we would probably open it and add sugar, then give it a shake to re-suspend any yeast which will help the priming sugar secondary ferment , and keep it around 20 degrees C for a week.
It's a judgement call, but we think Budforce is right and it is all part of learning and your next batch will be a triumph, let us know what you do and how it turns out