If you have 3 kegs, fill up #2 with sanitizer and push it out into keg 3. Then you end up with a fully purged keg with natural C02, and keg 3 is already full of sanitizer for the next batch.
Actually overshot my OG by 10 points, but I was also scaling down my recipe to be able to ferment in a corny so that may have had something to do with it. Regardless, I've never had any conversion issues with any of the Viking Malts I've used.
I just kegged a NEIPA that had the Xtra pale and malted oats, and it is EXACTLY what i was looking for in terms of SRM. I'll be buying that from now on. I'll post a pic after work.
I Brew in a Bag, empty everything from the kettle into the fermenter and end up with perfectly clear beer if that is what I'm going for. And damn good beer if I do say so myself.
it's highly unlikely you're experiencing oxidation off flavors after only 3 days. I think you're experiencing 3 day old beer off flavors. Give it time.
I wondered that myself, but I grabbed one anyway. Couldn't see anything from the description that indicated it was only for Torpedos. I'll update next week when I get it.
"Installs on any Ball Lock or Pin Lock keg quickly and easily"