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keg cooling!?!?

Discussion in 'General Homebrew Discussion' started by jaydlaw, Jul 21, 2015.

 

  1. #1
    jaydlaw

    Well-Known Member

    Posted Jul 21, 2015
    i was reading about the no chill method and it got me thinking about an idea. I was thinking about placing my hot wort into a keg, sealing it, placing it in the fridge for it to cool. perhaps the next day or how ever long it takes to get to the necessary temperature, go ahead and transfer into carboy (or leaving in keg) pitching yeast and allowing it to ferment as necessary. i have an extra keg that i could use to attempt, and i do not see oxygen being an issue at this point because you have to oxygenate when pitching yeast anyway Has anyone tried this? even if you haven't provide some feedback. I figure if the no chill method works, why not this?
     
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  2. #2
    doug293cz

    BIABer, Beer Math Nerd, ePanel Designer, Pilot Staff Member  

    Posted Jul 21, 2015
    Putting hot wort in a keg, sealing it, and then cooling will create a partial vacuum in the keg. Kegs (at least mine) are rated for 130 psi internal pressure, but I don't know how much vacuum they can withstand. The risk is that the atmospheric pressure could buckle the keg walls. The external pressure could also cause the lid to unseat and leak, which would allow air into the keg and reduce the vacuum.

    Has anyone pulled a vacuum on a keg?

    Brew on :mug:
     
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  3. #3
    jaydlaw

    Well-Known Member

    Posted Jul 21, 2015
    good points, what if i do not completely seal or run co2?
     
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  4. #4
    doug293cz

    BIABer, Beer Math Nerd, ePanel Designer, Pilot Staff Member  

    Posted Jul 21, 2015
    Hooking the keg up to a CO2 regulator set for 1 or 2 psi would certainly eliminate any issues. You could also just put an unconnected gas QD on the keg to act as a vent. A short piece of tubing and a sanitary air filter on the QD would prevent any nasties from sneaking in with the outside air.

    Brew on :mug:
     
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