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26-10-2011, 10:07
Visit the Tandleman's Beer Blog site (http://tandlemanbeerblog.blogspot.com/2011/10/keykeg-question.html)


http://2.bp.blogspot.com/-jCHpFpwHFgA/TqfME-cW7fI/AAAAAAAAC-U/7v5lCl_9Brg/s320/keykeg360x265.jpg (http://2.bp.blogspot.com/-jCHpFpwHFgA/TqfME-cW7fI/AAAAAAAAC-U/7v5lCl_9Brg/s1600/keykeg360x265.jpg)I am still getting my head round keykegs. OK, I've examined them at close quarters at GBBF and understand how they work, but my question is about how they are filled and how the beer inside gets its CO2. Now a conventional keg, is filled upside down (usually) through its central extraction spear. Is it the same for a keykeg where the bag takes the place of the spear? Additionally since a keykeg is not subject to applied external CO2 being in contact with the beer and therefore does not "gain" CO2 from the dispense process, my assumption is that the volume of internal CO2 is set as (or before) it is filled and then it stays at that rate during dispense, as it is pushed out by the collapsing sphere. Is the beer pressure set at the filling unit? Can they be filled with beer set at whatever CO2 content the brewer needs?

Essentially how is the internal CO2 pressure set? Anyone care to enlighten me?https://blogger.googleusercontent.com/tracker/8629758183547510158-3359610872061335990?l=tandlemanbeerblog.blogspot.c om


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