Originally posted by jebzter
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As far as purging, a liquid purge is still the only way to properly purge a gas technically. Anything with gas to gas is just a dilution. If you're cleaning under pressure and not using de-aerated water you are still introducing oxygen into the tank (albeit a minimal amount). Same holds true with kegs. Yes a full liquid purge is quite impractical in most cases. However most (maybe not Chinese ones?) automated keg washers have tested the purging procedure with a DO meter to determine levels are below a certain threshold. That is how they determine cycle length. Without a meter, one is forced to make a guess on how well the oxygen is purged. Any left in the head space will have a dramatic effect on the product. Increased surface area will make those changes happen faster.
Again, to be clear, there are advantages and disadvantages to both. But you will need some kegs either way. I like the ability to move around my beer as much as possible. While I am not allowed to distribute, we have three restaurants in one location and I am allowed to move between those. One uses a keg cooler, the other two draft lines. I have serving vessels currently, but have used both twice. By far prefer the kegs.
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