Backsweeten After Kegged & Carbed?

[Culln5]

Hey Guys,
I have a Blood Orange & Green Tea Wheat that I have recently brewed, kegged, and carbonated. The blood orange didn't come through like I wanted so I need to know if I can depressureize the keg and open it safely to backsweeten? It's a sanke sixtel. I was thinking I could turn it upside down to purge it and then remove the spear?

George

 

[SimonHucko]

doesn't your sanke coupler have a pressure release on it? just yank on the ring until the hissing stops and then pull the spear.

I suggest making a little tea by steeping some orange zest in warm sugar water, then filtering out the zest and dumping the solution into the keg. should help brighten things up.

 

[conneryis007]

Why remove the spear ever?
Remove the check valve from the beer side of a coupler and get a funnel whose stem fits into the beer side on top and slowly pour anything in there.

Do the same for cleaning the keg with a pump into the beer side and gravity out the air side with an upside down keg. This is the way breweries do it, they almost never remove the spear

 

[Culln5]

I guess I over-thought it.... LOL.... Since I didn't have a spare sanke coupler and I didn't feel like disassembling one, I purged the CO2 this morning by shutting off the gas and using the pressure release valve. I then sprayed a measuring cup with star san and added an equal amount (8oz) of the Torrani Blood Orange syrup from the original recipe to the keg.

Unfortunately, without thinking, I rolled the keg and quickly shook it..... I hope this mixes and the keg settles.

George