FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Keg Filling ("Marc Gilchrist")
Flushing ("A. J. deLange")
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Date: Mon, 27 Feb 2012 20:33:38 -0800
From: "Marc Gilchrist" <mgilchrist at comcast.net>
Subject: Keg Filling
Dave says blowing out a keg with CO2 and filling with beer doesn't really
remove the oxygen. I actually fill the keg with beer first and then blow it
out with CO2 but using Dave's science I guess that doesn't do the trick
either. Does anyone else have a thought on whether it is useful to blow out
a keg either before or after filling with beer?
Marc Gilchrist
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Date: Tue, 28 Feb 2012 00:40:33 -0500
From: "A. J. deLange" <ajdel at cox.net>
Subject: Flushing
Flushing isn't, on the one hand, terribly efficient WRT CO2 consumption
but OTOH isn't nearly as bad as Dave suggests. You start with a 5 gallon
keg full of air at atmospheric pressure (0 psig). You now take 10 gal of
CO2 at atmospheric pressure and force it into the keg. In actuality, of
course, you hook up your gas bottle, set the regulator for 3 atmospheres
(30 psig, 45 psia) and connect to the keg until the keg is at 30 psig.
Either thinking in terms of the partial pressures (15 air, 30 CO2; 45
total) or the atmospheric volumes the contents of the keg are now 1/3
air and 2/3 CO2. Call this 'gas A'. Now bleed off back to atmospheric
pressure. You have 5 gallons of gas A. Repeat. At the end of this second
cycle you will have 5 gallons of a mix which is 1/3 gas A and 2/3 CO2.
But gas A was 1/3 air so this new (gas B) is 1/9 air. After a third
iteration the contents of the keg is 1/27th air which, as air is 1/5th
oxygen means that you have less than 1% O2. At this point you have used
30 gal of CO2 at atmospheric pressure. One percent O2 is still, IMO, too
much. A total of 5 repetitions would get you to 0.2/3^5 = 0.08% and
would cost you 50 gal of CO2 (0.83 lbs i.e. 17% of a 5 lb bottle).
Pushing out water definitely is more efficient in terms of CO2 usage (5
gal) but the water should be deoxygenated (boil, add a campden tablet).
I've moved to brewing with steam and sterilize my kegs (Sankey) with it.
After running steam through a keg for about 15 minutes the air is pretty
thoroughly displaced. As soon as the steam comes off CO2 goes on and
replaces the steam as it condenses. I've stored beer for up to 2 years
in kegs prepared this way. This would be tough to do with Cornies.
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End of HOMEBREW Digest #5904, 02/28/12
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