WPennypacker
New Member
So I've often read, and I do this myself, that when kegging your homebrew, its important to 'pressurize' the keg after you fill it (ie, repeatedly fill with co2 and vent it to push the oxygen out until none is left).
However, one of the reasons I switched to a kegging system was because several local brewpubs in Austin will actually fill a 5g corny keg if you bring it in. When I bring it in though, they always ask "is it cleaned, sanitized and pressurized?". Its been three different places that all ask this. I always clean and sanitize, but I never understood why they required it to be pressurized prior to filling it? I've been skipping that step when I bring them in, and it may be psychosomatic, but I feel like the beer just doesn't taste as good when I get it home (which could obviously be from 1000 other things).
This time though, I'm doing as they ask and pressurizing it prior to having it filled, but I still have no idea why?
Anyone have insight on this?
However, one of the reasons I switched to a kegging system was because several local brewpubs in Austin will actually fill a 5g corny keg if you bring it in. When I bring it in though, they always ask "is it cleaned, sanitized and pressurized?". Its been three different places that all ask this. I always clean and sanitize, but I never understood why they required it to be pressurized prior to filling it? I've been skipping that step when I bring them in, and it may be psychosomatic, but I feel like the beer just doesn't taste as good when I get it home (which could obviously be from 1000 other things).
This time though, I'm doing as they ask and pressurizing it prior to having it filled, but I still have no idea why?
Anyone have insight on this?