I've heard many cellarworkers describe either chilling or not chilling their stainless steel kegs before filling them, some telling me that foam will be a major concern without chilling, whereas others dismiss this possibility immediately. What is the general consensus on best practice?
Announcement
Collapse
No announcement yet.
Very simple query on chilling kegs
Collapse
X
-
Best practice is to fill the kegs using counter-pressure. Lots of threads here on that subject. The subject of chilling kegs, to my knowledge, has never before come up.Timm Turrentine
Brewerywright,
Terminal Gravity Brewing,
Enterprise. Oregon.
Comment
-
If you have enough head pressure, and do not let the keg fall below the saturation pressure during filling, you can get nearly foam free fills without chilling the beer. Quickly too. We use 15-20psi to push beer to the filler which has the counter pressure valve set at 11-12 psi, sometimes 15 for higher carbonated beers. Fill times are between 4 and 6 minutes, no foaming issues.
Comment
Comment