Blown keg during a growler fill

I'm not being snarky but what were you dissatisfied with? Was it the extra foam when the key have out?

 

happened to me once at a different brewery, however they waited to replace the keg no second tap , it was a drain pour, had it happened now, not six years ago i would have demanded a new fill!

 

It's happened to me a few times at Big Sky Brewing. They give us the blown fill for free and since we are regulars they lend us a growler with the fresh keg.

 

If you don't get that last pour from the keg free there is something wrong. I have blown a few and never had to pay, thought that was customary that no one pays for the last fill if it isn't a full fill.

 

Have to

Have to agree here; growler or glass, if the keg blows then its always been gratis. At least at the places I've been.

 

So there were two faucets pouring Sculpin, one kicked and they topped it off with the other keg? I don't see the problem??

Is your problem that the beer is bad at the end of the keg? That would generally be false, especially from the brewery. Most likely the same beer from the same batch in those kegs. So what else would be the issue?

 

Perhaps if the OP had said something, he would have gotten a new fill or a freebie. The squeaky wheel gets the grease.

 

This happeend to me at Hill Farmstead and all they did was replace the keg and keep filling. I personally had no problem with it. With the rate that they go through beer up there, there is no reason to think that there was anything wrong with the growler fill. As long as you are getting a full bottle, what is the problem? The extra foam that initially gets in there when the keg kicks? Since they cap growlers on top of foam I don't see that as an issue. Don't mean to be snarky, I just don't understand what the issue is.

 

A drainpour, really? If so, it had nothing to do with the keg kicking. That beer was going to be a drain pour either way, because the keg kicking halfway through wouldn't turn an otherwise good beer into a drainpour.

 

I think that is becoming a obsolete, "Twentieth Century" custom (tho' may vary region to region, bar to bar). I know I was shocked a few years back when a keg kicked half way through pouring my pint and the bartender kept my glass under the tap (rather than simply giving me the half full glass), went downstairs, changed kegs, and then poured the rest of my now several minutes old glass.

I guess with beer now usually served by the pint (and in the OP's case, by the half gallon) and costing $5-up (much more for growler fills, of course), that tradition is going the way of the freebie every third or fourth beer. Not to mention that "sixtel" kegs are going kick 3 times as often as ½ barrels, as well as typically being a lot more expensive per ounce - you know the boss is doing that math, too.

The end of a tradition! (One that benefited the consumer, no less!).

 

I have seen the practice of comping the partial pour when a keg blows, but usually it's to make up for the inconvenience of waiting for the keg change, or because there is no new keg. In this case, with another keg of the same beer already online, there was no inconvenience. If it was my homebrew there would be a little extra sediment from the keg that comes through with the last pour, but commercial brewers have brite tanks and everything's force carbed. I don't think there's anything wrong here.

 

I also do not understand the complaint here.

 

Now at the bar, The Bier Abbey to be specific, we give the glass to the consumer. In general, it is a small price for us to pay while they wait for a new pour. I suppose the growler made more sense because of the size of the vessel. if you give away 1/4 gallon every time a keg kicks...well...it adds up.

 

Was the beer Stone Enjoy By 4 Minutes?

 

Perhaps you enjoy being thirsty, ordering a beer and then have the half a beer sit there for 10 - 15 minutes (takes a while to get downstairs to the cellar and change kegs in this bar), teasing you --- you can practically hear it's little voice calling "...Jesssss..... Drrriinnkkk..... mmmeeee..." (or is that the air conditioner's hum?).

As "cavedave" noted, it was once standard practice to comp the partial pour, as if to say:

"I gotta go change kegs...be good while I'm gone ... here, drink this on the house in the meantime so you don't get bored or anxious...".​

 

When this happens to me at home with a corny keg it sometimes picks up some sediment from the bottom and renders the pour pretty much undrinkable (even when it was pouring clear before). Not sure if this happens on the commercial level but if they aren't filtering it's likely, no?

 

Do you rack your homebrew to a brite tank to clear and carb at fridge temperatures for a few days before transferring again to your corny keg? My process is that I rack straight from primary into the keg (some sediment transfers too) and then chill it down (causing more particles to settle out) and attach CO2 and serve right out of there when it's ready, so yes my homebrew kegs have some sediment that I've never seen in commercial kegs.

 

I have had this happen a few times and my old beer shop would always just offer to sell me the half growler and a discounted price. I think this is the correct way of handling things.