From the HBD Archive
From: m14051@mwvm.mitre.org (John DeCarlo)
Subject: Weizen yeast / kegging
Date: 1992-07-08 15:33:19 GMT

>Date: Tue, 7 Jul 92 13:44 CDT
>From: korz@iepubj.att.com
>Subject: Weizen yeast / kegging

>> 4)I've know that you need not to prime with corn sugar, hence
>>the carbonation is added thru the co2 tank. But would it not
>>help get rid of unwanted oxygen while aging?

>If the conditioning (carbonation) vessel, keg or bottle, is
>sealed, then your only hope for getting rid of oxygen is
>something like SmartCaps(tm).

Does that mean you advocate not introducing oxygen into the keg?
I know some people say that they flush the air out with CO2
before racking into the keg. If this works, it should answer the
original question.

>> 5)After tapping how long will the beer stay good? Can you
>>fill the keg with co2 to make it last longer?(Oh, I forgot to
>>mention I don't have the facilitys to keep it cold after
>>tapping.)

>You had better find a way to keep it cold. You also had better
>buy a CO2 tank and regulator (it sounds like you don't have
>one). Refrigerated (if you have good sanitation) your kegged
>beer could stay good for a year. Unrefrigerated, well, I
>wouldn't recommend it.

I have wondered about this myself. Does anyone have an
explanation for it? Considering that your bottled beer will last
a year at basement temps just fine, why shouldn't a keg do the
same? Is it because air gets in when you tap the keg? Or do
just microorganisms get in? Or what?



Internet: jdecarlo@mitre.org (or John.DeCarlo@f131.n109.z1.fidonet.org)
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