Closed Transfer Question

your way will work just fine

 

Not sure, I haven't bothered with a blow off tube but I'm not sure how much O2 ingress the release valve actually allows. I have always worried about release valves and dry hop aroma when bleeding pressure to fill a bottle off the keg.

 

I use a spunding valve on the gas post, set to retain a pressure that's lower than the transfer pressure, so that gases only move out of the keg and not into it.

 

The amount of oxygen getting into your keg is pretty much pointless to worry about using this method. You're already preventing a lot of o2 exposure by doing what you're doing. But if you're really concerned, hook on your gas in and attach a hose to it and soak it in starsan like you mentioned. I believe if you're doing closed transfers, you're doing good in regards to o2 exposure.

 

Wait, what the hell?? How does this even make sense? Why would oxygen be going into the keg while venting and filling up the keg??? Now if you were done filling and then leave the valve opened, then yes, some oxygen will be going into the keg.

 

I you have significant flow out of the keg it probably wouldn't be an issue. But it would have to be constant and the keg should be vented after the pressure is applied and closed before pressure is stopped. I don't really know how much outflow would be necessary though, but a lot of fermenters aren't designed for very high pressure transfers. So I removed that uncertainty from my process.

 

I agree. However, 1-2 psi is more than enough to push beer from a carboy to keg. I've done it with 2 glass carboys now and one fast ferment. It is slightly dangerous but as long as you're paying attention, it's not an issue. Thanks for the clarification. OP, you're good to proceed.

 

But does it cause enough flow out of the keg vent to prevent O2 from entering? At some (low) point it doesn't, but I don't know what that point is. At some point it's not really a closed transfer, because an open vent is really just a hole.

I think it's essentially a fluid dynamics problem. It would be fascinating to see some modelling of this if there any physicist/engineer BAs with a few minutes to spare.

 

I literally put my face and hand up to the gas in, (gas out in this case) and did feel a consistent pressure. Matter of fact, my transfers have been done at 3-5 psi.

 

I could certainly be mistaken here, but the only way I see this being possible is if the keg somehow created a vacuum.

 

Did you buy a spindling valve or build your own? I have thought about using something like this for fermenting as well in lieu of an airlock.

 

I've done both. Here's one I built. I prefer this one, not because I put it together (it's not my design), but because it seems like a more robust design and is easier to adjust.

The swivel nut (on the left end) connects to a corny type gas quick disconnect.

Here's a link to the plans...
http://www.homebrewfinds.com/2011/02/build-spunding-valve.html

 

"Spunding" sounds cool and German , but it appears this is just an automatic relief valve option for the manual bleeder I already have.

http://brulosophy.com/2015/04/27/un...gher-psi-fermentations-exbeeriment-results-2/

 

It's not just that it's automatic. It's the adjustability feature that makes a PRV a Spunding.

 

,

Automatic to what you set (adjust) it to ...kinda like a temp controller, only for pressure

 

These are the exact plans I've looked at, thanks for the feedback.

 

If you provide information for a model (e.g., diameter of the vent), I can run a CFD simulation.

 

...or just buy one of these and call it a day

https://www.williamsbrewing.com/0-60-ADJUSTABLE-PRESSURE-RELIEF-VALVE-P3453.aspx