From the HBD Archive
From: korz@iepubj.att.com
Subject: Re: Kegging
Date: 1992-07-10 19:21:00 GMT

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

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

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

I do advocate minimizing the introduction of oxygen after fermentation
is complete. The original question was "does priming eliminate
oxygen during aging?" The answer to this question is still no.

>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?

Well, if your sanitation is good, it should not *spoil* whether in
bottles or kegs, however, the flavor and primarily the nose suffer
more at 70F than at 50F.

Al.

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