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I have often wondered if I'm being efficient with my use of hops. I am more than happy to throw in a pound of hops in an IPA if it gives me maximum flavor and aroma (hophead! :rock:), but if I'm well past the point of diminishing returns, I'm just wasting money, hops, and beer due to hop...

I need to weigh a keg as I fill it to determine the total volume it's holding. Can I get some recommendations for a quality weight scale? Preferably one that is accurate, stays on while weighing, and doesn't cost a fortune? Thanks in advance!

Sounds like a plan. Thanks.

I was actually planning on using the CO2 from fermentation to purge the receiving keg (transferring CO2 from the kegmenter into the receiving keg and exhausting the receiving keg into sanitizer). I heard that it does a good job of thoroughly purging the keg of oxygen. Those are some good tips...

Yep, oxygen is pretty difficult to keep at bay. You can't rely on a CO2 blanket (since it's a myth) and even the regular silicone o-rings aren't the best for keeping out oxygen (seems like EDPM rubber is the way to go). I'll do whatever I can to keep out oxygen just short of it being a PITA. At...

That's exactly what I'm planning to start doing from now on! Glad to hear it works for you. I've been fermenting in a carboy and using a carboy cap to inject CO2 into the carboy and transfer through a racking cane into the liquid post of a keg. I don't cold crash due to the vacuum (oxidation)...

Yeah, I posted here first and realized that this thread better belongs in the Bottling/kegging section. I also wasn't going to ignore anyone commenting on this thread.

That's good advice, but I was planning to do a true closed-loop transfer so that the hop aroma is not exhausted into the open air, thus reducing the aroma in my beer. I have no clue if this actually happens or not, but some swear that it does. 🤷‍♂️

Awesome tip. Thanks!

I've found the answers to my questions since I last posted. Sounds like the higher the elevation, the better for the kegmenter. I know that the 2 psi difference between kegs will be enough to transfer if they are at different elevations, but I am going to have both of them at equal pressure and...

I guess "exhaust" is a more accurate term than "venting" then. I only mentioned a CO2 push to highlight a scenario where this exhausting would occur. The only oxygen in the system that might be pushed out when exhausting is any leftover oxygen introduced from dry hopping (either by the hops...

I didn't know that venting would introduce oxygen. What I mean by "venting" is pushing CO2 into the sending keg and exhausting out of the receiving keg for a transfer. I figured it was like purging a keg, where only CO2 is being pushed in and a mix of oxygen and CO2 are being pushed out. If...

That's a damn good process. You mention having the kegs pressurized with a 2 psi difference. If the sending and receiving kegs were both pressurized to 10 psi, wouldn't you be able to vent the receiving keg a little to start the transfer and not lose any aromatics since there's no beer in it yet?

Has it been proven or disproven that venting a keg during transfer leads to hop aroma loss? Some say it does and others say that if the aroma's in the headspace, then it was never in the beer in the first place. What say you?

Awesome. You guys have confirmed things for me and given me some good tips. I appreciate it!

No worries about a long message. That's really good info! It would be awesome to see a video of your process. I haven't seen any videos on this specific subject. I was planning to start using CO2 from fermentation to purge the receiving keg too. I figured it might be a good thing to not vent...

Okay, that's what I was wondering: if the kegs would equilibrate on level ground and stop the transfer. Good to know. I was originally planning on doing what you described (using CO2 to push and exhausting the receiving keg), but I was considering my original strategy because it would save CO2...

Here's a scenario: I have a keg that I fermented in (kegmenter) and a receiving keg that I need to transfer to. I would like to do a fully closed-loop transfer between the kegs. Let's say that I have the kegmenter pressurized to 10 psi and the receiving keg to 8 psi. I attach liquid-to-liquid...

Do you mean that I should elevate the kegmenter so its bottom is above the top of the receiving keg?

Here's a scenario: I have a keg that I fermented in (kegmenter) and a receiving keg that I need to transfer to. I would like to do a fully closed-loop transfer between the kegs. Let's say that I have the kegmenter pressurized to 10 psi and the receiving keg to 8 psi. I attach liquid-to-liquid...