I just got my first ball lock keg and I transferred my Irish Red Ale from the fermenter directly into a keg. I set the fermenter on the counter top and the keg on the floor, and opened the spigot - letting the beer pour into a keg. (No racking cane/hose. Just let the stream flow.)
I got a substantial amount of foam as the keg filled up. I capped the keg, purged the keg's head space with CO2, and placed the keg in the cooler. (40° at 12 PSI BTW.) I didn't think anything of the foam at the time. But now I'm thinking I seriously oxygenated my batch.
Is my beer screwed now?
Bill
I got a substantial amount of foam as the keg filled up. I capped the keg, purged the keg's head space with CO2, and placed the keg in the cooler. (40° at 12 PSI BTW.) I didn't think anything of the foam at the time. But now I'm thinking I seriously oxygenated my batch.
Is my beer screwed now?
Bill