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Thanks Dempsey

I had a look at the brew magic system and yep thats what i want! like everybody else I'm sure.

The supposed kegs dont exist. I need to look into legally getting kegs (I'll want to show it off and dont need any hassle)

As for conditioning and storage, That wont be a problem. I have a brew press in my utility that works fine.

Damo

First time home brewer here from Galway. Just starting the new year with a standard Coopers Kit just like most newbies here! Hopefully it will go well and I'll be on discussing more brews in the future.

Declan

Hi Declan. Welcome to the site, and to brewing. Hopefully the Galway members will get a meeting organised some time soon: there's no substitute for discussing home-brewed beers with other brewers in real life.

Hullo, been doing various kits over the last 6 months. All have been pretty successful(apart from one blowback bubbler incident...) Enjoying having a greater variety of beer than you can get in the off sales & to be honest much prefer it(pretty limited in Mayo) to commercial stuff. Just got a King Keg on tuesday so looking forward to sampling that soon!! Filled it tuesday night with a Brupak Pride of Yorkshire Old Almondbury boosted with an extra kilo of dry spraymalt & s-04 yeast. Was in primary for 2 weeks previous to that. 1st time brewing a PofY but have to say it looks & smells incredible so far! So anyways Hullo

Don't mean to double post but on the phone & can't find an edit button. The original reason for posting was how long do i leave in the king keg before drinking? I primed it with 80g of brewing sugar as i was syphoning. Cheers lads n lassies

Hey gringo -
I would say you need to leave it in the keg at least 7 days @ the temp specified by the yeast. This should give it enough time to carbonate.
After that it can benefit from being left to condition further.
I use mini kegs and treat them the same way i treat bottles. Leave them for a week at room temp. Then move them somewhere colder (usually the shed, sometimes the fridge in the shed) for a further 2 weeks.
Then i start "tasting".