Having gotten used to brewing my beers with as little O2 pickup as possible during fermentation and transfer (closed system, mostly IPAs), I'm now thinking of brewing a chocolate stout and part of the process I'm considering involves pouring some chocolate extract into the keg prior to transferring the beer from the unitank.
Thinking of pulling a post after my usual keg purge and adding the chocolate extract to the keg through that small opening while maintaining a constant flow of CO2 through the other post, then quickly replacing the post. I think I'll still have a reasonably well-purged keg but with my extract now inside the keg.
I can't imagine I'll pick up too much oxygen, if any, as there will be positive pressure maintained in the keg during this procedure, and only a small opening will be exposed for a short time.
Anyone see an issue with this?
Thinking of pulling a post after my usual keg purge and adding the chocolate extract to the keg through that small opening while maintaining a constant flow of CO2 through the other post, then quickly replacing the post. I think I'll still have a reasonably well-purged keg but with my extract now inside the keg.
I can't imagine I'll pick up too much oxygen, if any, as there will be positive pressure maintained in the keg during this procedure, and only a small opening will be exposed for a short time.
Anyone see an issue with this?