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Very good point. My 5 gal batches which don't get a full liquid purge are almost always light lagers. When I make anything dark or hoppy I do 3 gal into a 3 gal keg and they get the full liquid purge (or pretty darn close). Maybe I've just been getting lucky with the big batches, they get drunk...

So I guess the answer to my original question is the 100% liquid purge is required because that's the correct way to do it.

Mostly because one time I ran out of sanitizer and figured I'd see what happened if I didn't do a full liquid purge. I couldn't taste a difference in the beer so I started just using however much sanitizer I had on hand at the time which tends to be more like 2 or 3 gallons instead of 5...

Fill about half full with sanitizer, put on gas at about 8 psi and pump out all the sanitizer via a picnic tap. Then fill them up with just CO2 to about 8 psi, shut off the gas, pull the prv, repeat the gas purge about 3 or 4 times.

Just out of curiosity, why would this need to be done with 100% liquid? I purge my kegs with just CO2 before filling them via a closed transfer and haven't had any problems I can detect. Is the 100% liquid purge something you need to do when doing a partial fill of a keg?

I’m incredibly jealous of that amount of space for beer.

Recipe has three hops, a single malt, and two decoctions so it doesn’t match either of your options. I don’t think the recipe is relevant to the question of carbonation during or after maturation in any case.

It’s from this book Modern Lager Beer

It’s just called Helles Lager. It’s from the Modern Lager Beer book by the guys from Jack’s Abbey.

Yeah, I usually spund at about 10 psi in the fermentor for the last few points of gravity. For this recipe I want to follow their process as close as I can the first time. If I like it I’ll probably tweak a bit on the next batch based on what seems to work for me on other recipes.

I’m currently fermenting a Weihenstephaner Helles clone recipe that calls for the following ferment/condition/lager schedule: Ferment at 50F to FG Transfer to secondary (for me, a keg) and condition at 45F for 10 days Lager at 32F for 30 days Carbonate I don’t have the ability to do the true...

I’m a lot less active here than I used to be but I stumbled on this thread and am sad to hear the news. I enjoyed his humor and crazy malting and abv experiments. RIP.

4754.75 + 5 gals Mexican Lager = 4759.75

3770 + 3 gallons Czech Amber Lager = 3773

Started doing RIMS about 6 months ago and I love the clarity of my beers now. This is my Helles.

Haven't updated in a while... 3300 + 5 gal German Pilsner 3 gal Rye IPA 2 gal Chocolate Porter 5 gal Helles 3 gal Irish Red Ale 5 gal Rice Lager = 3323 gallons

I supplied the beer for a work happy hour event. This is the first time I've shared my beer with anyone other than friends and family. It was a big hit and truly gratifying. I'm especially pleased with my chocolate porter as it was my first time making anything darker than an IPA and it really...

Sounds cool, I want in.

1567 + 3.5 gallons Mexican Lager with Citra = 1570.5

Ethelyn Gummy Octopus