Hey,
I've been working at a brewery for about a year and a half now and coming into the industry with only homebrewing experience. We have been having issues with beer being fully carbonated in our brite tanks but as soon as it hits the keg it becomes flat and some seemingly oxidize. We only filter two beers and wondering if stability is a problem because of that in that regard however we are sending tests out to figure out stability. My issue is predominantly the beer becoming flat and I'm wondering what precautions y'all use to prevent this. We manually counter-pressure fill kegs and its about a 15 minute process each keg which seems to be about average with everyone. I am wondering what pressure you have in brites while kegging, how much you pre-pressurize kegs to, and what other procedures you may have to ensure quality. our protocol is this:
-Kegs are stored at around 60 degrees ( no space to put them in refrigeration)
- cleaned and sanitized kegs get brought to conditioning room where we hook up to racking arm on brite tank that sits around 12psi (we serve off brites and the lines are fairly long, about 30-40 feet).
- with gas valve closed we let kegs get equalized to tank pressure, our kegs are also pressurized below our tank pressures
- wait until equalization and crack gas valve open very slightly to slowly allow to fill
- once beer foams out of gas valve, shut valve and hook up a new one.
Each keg is about 15 mins time total, and doesn't slosh after fill. We have an Alpha Dog keg washer and it pressurizes the kegs, to i believe 6 psi.
Also wondering if anyone has experience with this manifold, https://www.gwkent.com/keg-filling-s...RoC0IcQAvD_BwE
Thanks in advance, all input is appreciated
I've been working at a brewery for about a year and a half now and coming into the industry with only homebrewing experience. We have been having issues with beer being fully carbonated in our brite tanks but as soon as it hits the keg it becomes flat and some seemingly oxidize. We only filter two beers and wondering if stability is a problem because of that in that regard however we are sending tests out to figure out stability. My issue is predominantly the beer becoming flat and I'm wondering what precautions y'all use to prevent this. We manually counter-pressure fill kegs and its about a 15 minute process each keg which seems to be about average with everyone. I am wondering what pressure you have in brites while kegging, how much you pre-pressurize kegs to, and what other procedures you may have to ensure quality. our protocol is this:
-Kegs are stored at around 60 degrees ( no space to put them in refrigeration)
- cleaned and sanitized kegs get brought to conditioning room where we hook up to racking arm on brite tank that sits around 12psi (we serve off brites and the lines are fairly long, about 30-40 feet).
- with gas valve closed we let kegs get equalized to tank pressure, our kegs are also pressurized below our tank pressures
- wait until equalization and crack gas valve open very slightly to slowly allow to fill
- once beer foams out of gas valve, shut valve and hook up a new one.
Each keg is about 15 mins time total, and doesn't slosh after fill. We have an Alpha Dog keg washer and it pressurizes the kegs, to i believe 6 psi.
Also wondering if anyone has experience with this manifold, https://www.gwkent.com/keg-filling-s...RoC0IcQAvD_BwE
Thanks in advance, all input is appreciated
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