Can I transfer and carb beer in these? Will the beer pick up a flavour? Should I stay away from them?
I'd like to keg with forced CO2, but I'm not in a position to do that at the moment. These barrels also have a "classy" attitude about them, which could make for some great conversation.
Whitewater Brewing Co.
People in my German forum do that all the time, but they rack before the fermentation is done as to naturally carbonate their beers...
Further investigation led to stainless steel and aluminium casks, such as these ones: http://canadakegs.com/pins-firkins/. The weak point is the bung seal, which is only recommended for low carbonating (in the vicinity of 2 volumes), though there are methods to produce higher carbonations as per Sean's post. I'm currently in the process of convincing my wife that these will be a sound investment! They are rather expensive: about $200 for a pin and $230 for a firken. However, a sale or bulk buying may make them more affordable. The consumable bungs and spiles are less than a dollar each.
My burning question is: how long a beer, once tapped, would last in these before souring? Much of what I've read indicated that beers may start to take off flavours from oxygen exposure in as little a four days. If this is true, I either need to find more drinking buddies, increase my own consumption, or design a gas inlet attached to a carbon dioxide/nitrogen supply.
Any advice is appreciated!
PS to mountain man, I'll make the sacrifice and help you drink the beer faster.