didn't bleed o2, now what?

[lmnop]

I kegged up a batch of stout on the 17th, set the PSI according to this chart and have been ignoring it ever since. I figured it should be ready for New Years, and while I'd rather have it for xmas, this would still be great.

I didn't flush the keg with co2 first, and I didn't bleed off the head space. Frankly, I'm not 100% sure I understand how to do either one. Is it too late, now? Or should I go vent the beer? Will venting it delay how soon it will be ready?

Thanks

 

[pompeiisneaks]

Venting on corny kegs is easy, there's a ring through a pin on the top. Co2 is heavier than air, so unsure pressure the o2, etc. Will be pushed to the top, and isn't likely to be too much of a problem, so long as you don't shake the keg. I doubt venting it wil cause a significant loss of carb, and would only take a few seconds. Your call.

 

[lmnop]

thanks, pompeii, I'll go do it now.

I also meant to ask: what are the ill effects of failing to vent the o2?

 

[pompeiisneaks]

oxygen in the beer can add off flavors... again, its less likely here because you transferred the beer from some fermenter to the keg, and it will gas off some co2 as this happens pushing most if not all the non co2 out the top. The minor amount left will be pushed to the top of the keg when you pressurize it, and so long as you don't shake the keg, its not going to come in contact w/ the o2. I don't recall the specific off flavors oxygen causes though, I'd have to research it. Ultimately you just don't want it... makes better beer.

 

[BuzzCraft]

thanks, pompeii, I'll go do it now.

I also meant to ask: what are the ill effects of failing to vent the o2?

the ill effects are oxidation of your beer. it will start tasting stale earlier. the common taste associated with this is wet cardboard. having said that, i wouldn't go worrying about it.

while i DO routinely purge the headspace cause it's easy and doesn't use much CO2, I'm not convinced it's entirely necessary. when you're siphoning to the keg, CO2 is coming out of your beer. being heavier than air, it will sit on top of your beer and displace the air above it from the keg. if you fill the keg leaving the typical amount of headspace (i.e. get 5 gallons in there) I suspect there is nothing but CO2 in the headspace. just my hypothesis....next time, just remember to purge to allay any concerns.

 

[cfonnes]

I did not vent the first beer that I kegged. I do not think that it made any difference, was one of the best beers that I have brewed.

 

[pompeiisneaks]

Ahh here's something I found from morebeer on oxidation:

Oxidation
Tastes/Smells Like:
Stale or old, wet cardboard, sherry, papery, pineapple, decaying vegetables, Increased bitterness, harshness
Possible Causes:
Oxidation occurs when oxygen negatively reacts with the molecules in the wort or beer. An excessive level of oxygen being introduced to the beer, especially while wort is still warm or after fermentation is complete, can create cardboard of sherry-like flavors. Too much headspace in bottles can lead to oxidation as well. On the other hand, aeration of wort before pitching yeast is necessary for yeast and good fermentation.
How to Avoid:
Oxidation is almost always a result of unnecessary splashing of fermented beer. When transferring beer from one vessel to the next, prevent splashing by transferring beer with tubing rather than pouring straight in. Keep the end of the transfer tubing beneath the liquid line and avoid getting air pockets in the transfer tubing. Also, keep exposure of wort to outside air at a minimum.

The link for the whole page is here:

http://morebeer.com/themes/morewinepro/mmpdfs/mb/off_flavor.pdf

 

[lmnop]

Super, thanks very much for all the info, everyone.

I went ahead and vented it, just to ease my mind.