Another easy way to prevent the sediment getting stirred up is to transfer the beer off of the sediment into clean kegs before you move them.
iasteeler said:I know this is an old thread, but my problem is I brought a keg to our fantasy football draft, and it was nothing but foam. I left pressure on the keg when driving it over, and tried with pressure(12-14 psi) and turning it down to around 5 psi and purging the keg. Nothing seemed to work. Any tips or secrets I haven't heard? I would really like to bring one to the Superbowl party and don't want to bottle 2 cases. Kegging has made me lazy.
this is what i do and was going to suggest if the op ever replied!
That theory has no merit. Gas molecules are in constant motion and thus will diffuse rather rapidly. So you'll have reduced the O2 content of the mix by introducing CO2, but it will be homogeneous in short order.
That's A Good Thing, as the alternative would have snuffed all life out on the planet long ago...
Cheers!
If that's true then the 'protective layer of CO2' theory doesn't hold either does it? Any time you displaced any of the CO2 in your fermentor, say with a wine thief, the oxygen that is introduced is going to mix with the CO2 and not just lay on top of it?
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