Originally Posted by whatisitgoodfor
Not really. With no way of purging the keg with CO2 you're going to risk oxidation.
When you transfer to a secondary carboy you minimize the O2 exposure by having very little head space and relying on the gas stirred up by the agitation of the transfer to purge for you. With a keg you're going to have a lot more head space but no more CO2 to clear it out.
not exactly true.
depends on how long ago the beer finished fermenting. If it 'just finished' its still throwing off a lot of CO2 that's in solution, so it'll gas off enough CO2 into the keg, much like a carboy, and will be blanketed.
However, i'm not sold on the idea of racking a stuck ferment onto a full yeast cake. That's a LOT of yeast, plus there's no specifics listed like OG, current gravity, ferm. temp, and such.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10