The way I see it, with this type of transfer, having the keg filled with CO2 before filling is a bit unnecessary and a waste of gas. If the keg is full of air instead (78% Nitrogen and 21% Oxygen), the small surface area of the rising beer will come into contact for only as long as it takes to fill, cap, pressurise with CO2 and purge. You're better off just putting a litre or 2 of diluted Starsan in it, shake it up and tip out the liquid. This will leave the keg full of sanitiser foam which encapsulates the air. The foam then pushes out the top when filling, taking the air with it. Two birds with one stone as they say and you're not using your gas.
Why not run the beer down the dip tube via the liquid post? Could the silicone hose be connected to a black quick disconnect? So you aren't opening the keg to get the beer in? You've done all the steps of a closed transfer...but you opened it.
We figured in order to do the topic of closed transfers justice, it deserved its own video. Plus we were trying our best to stick to the mantra “easiest way possible” in this video. But rest assured we will make a video about closed transfers, and it will be awesome!
Hey, when you pump nitrogen gas into a keg and continue pumping it for a whole day, the pressure inside the keg will increase and explode. What is the amount you produce until the nitrogen gas bottle becomes empty?
@05:20 when you flush out the trub, air/oxygen was introduced trough the bubbler in my opinion...You might wanna fill a balloon with CO2 and attach it to the top of the airlock, so when flushing the trub, CO2 will be introduced and not air...ooohhh I just realized you are racking the beer in open loop, so you introduce a lot of oxygen.....I do not understand why do not rack the beer in closed loop but, hey....it's your beer. In my opinion, you are underestimating the importance of oxidation... According to Hendo (founder of the Rockstar Brewer Academy) 100 ppb (not ppm!), parts per billion (!) of oxygen is used to be the accepted level of dissolved oxygen. Considering that 21% of air is oxygen, you can ingress 0.45 mili-liter of air into 1000 liter of beer. A sip of air can destroy a swimming pool's worth of beer in about 25 minutes.
