Williams warn 10ltr brew keg fermenting help

[Joe harvey]

Hey guys and gals I'm new to your forums.. looks like a great set up u have here!! I'm after a bit of advice from anyone that may know about the williams warn 10ltr brewing kegs fermentation.. now I know I
Should be posting this on the williams warn forums bit damn me I just couldn't get my password to work on there no matter how many times I tried reseting it.. anyways I've put down 2 brews in my kegerator fridge first time I've pressure brewed.. everything went fine till I missed a very important part I didn't check the pressures of the brews while fermenting.. so brews have been down for four days.. one has a little pressure built up and the other one has none as the vpr valve must have been to far open during the process.. so am I best to chuck out my brews and start over fresh or is there a way to bring them back to good not sure what to do.. any suggestions? Thanks heaps in advance

[Peter Smith]

What yeast are you using and what temperature is it  sitting at?

Warming things up and swirling kegs is an age old cure.

[Joe harvey]

I'm using standard yeast that came with the the williams brew packs.. American pale ale and premium lager.. fermentation has been set at a steady 25 degrees, the ale has no pressure but still heaps of foam on top.. the lager I've managed to set the pressure to it's right state.. no foam on top

[Peter Smith]

boil up about 190g of table sugar in 100ml of water, let it cool down then add to each, yeast will re-startup , as long as you have not removed it, even then should be enough left...    set pressure and secondary fermentation will pressurise the keg.   

I have carbed normal corny kegs this way. Maybe i would add the 100g to each even tho 10L...   cant hurt the value will blow off the excess.

how do you serve these? do you have a co2 tank? if so just force carb?

[Joe harvey]

Good idea I'll try that .. Yea will be served thru the beer taps with co2 cylinder

[Sam DT]

Just to add to Peter I think there are two potential issues that you may encounter - one solve-able one not.

If you're fermented too warm for the yeast spec without pressure you're probably going to have some off flavors, that will come down to your yeast strain and whether you're in the temperature range for the yeast.

Regarding carbonation it doesn't take much sugar to carbonate your beer so if you do what ever you do with the WW to dial up the release pressure and set your pressure it should build just fine. 

Depending on your pitch rates, whether you re-hydrated or not and the general health of your yeast it's entirely possible they're only just getting going now anyway.

Good luck