This is exactly what I do when I get kegs from a local brewpub. The only difference is that I pressurize the target keg and leave the lid on, and use a pressure release valve with a gauge on the co2 post of the corny. By setting that valve to 5 psi (or whatever) it controls the flow of beer from keg to keg. The beer is never exposed to any outside air at all.Well. Do you have a sankey coupler? If so, why not hook that to the tap? Assuming that is a dumb question, you could connect the output of the sankey to the output of the corney keg and slowly fill it.
1. Purge the corney with CO2.
1.5 If you can, release the pressure on the sankey.
2. Connect the sankey output to the corney output. This will push the beer in through the diptube and fill from the bottom rather than spraying from the top through the corney input.
3. Dial the CO2 down very low and add gas to the sankey. You don't really want to fill too fast. You are going to need a way to monitor the level in the corney keg. Condensation works, sort of. I'd just leave the lid of the corney and keep an eye on it. As long as the keg has been primed well with CO2, you won't have too much risk of oxygenation.
4. When the corney is full, cut the pressure to the sankey and disconnect.
5. Put the lid on the corney.
6. Add the gas to the corney. Still low pressure. Release the pressure valve and run the gas for 10-20 seconds just to make sure.
7. Close pressure valve and pressurize the corney.
8. Connect to the tap and claim it as your own?
I sure wouldn't wait for it to shoost out the gas side. Seems to me that would mean the gas dip tube would be submerged in the beer. Not ideal.How can you tell when the corney keg is full? Do you wait for beer to come out the gas side? That seems a little over-full to me.