Serving From Kegs After Shaking

[sam]

Does anyone know how long it takes a corny keg to settle after being transported?

The keg will be carbonated and cold and full. I was wondering how long I'll have to wait before serving is normal. Clarity isn't an issue here.

Any ideas?

Cheers,

sam

 

[frogman]

I have served a beer whilst the keg is still in the car after a 50km drive.
Clarity suffers a little.

Frogman.

 

[newguy]

I just took 2 full and previously untapped kegs to a club meeting Monday night. One never did really clear up, but the other poured clear after the first 500 ml or so was drained.

The yeast cake at the bottom of the keg is usually pretty solid. Any shaking due to transport might raise some a little off the bottom but shouldn't evenly distribute it throughout the keg.

 

[Ross]

As clarity isn't an issue - you haven't got any issues - will pour perfectly as soon as you want one.
just vent any excess gas off that may have occured from shaking, set your pouring pressure, pour & drink

Cheers Ross

 

[sam]

Good, that's what I wanted to hear. I like not having any issues.

Cheers,

sam

 

[Wortgames]

Regarding foaming, most of your potential problems will actually stem from any temperature increase on the trip, which will cause the gas to want to come out of solution. If the kegs are kept cold then you should have very little trouble.

One trick for serving potentially problematic kegs is to use longer or thinner line than normal, so you can dial up a slightly higher serving pressure, which will help to reduce foaming (as the beer is then constantly absorbing gas rather than losing it). This technique is used in pubs all the time, where the keg will be drunk within a day or two and therefore not really have chance to overcarbonate.

 

[nainsook]

Regarding foaming, most of your potential problems will actually stem from any temperature increase on the trip, which will cause the gas to want to come out of solution. If the kegs are kept cold then you should have very little trouble.

One trick for serving potentially problematic kegs is to use longer or thinner line than normal, so you can dial up a slightly higher serving pressure, which will help to reduce foaming (as the beer is then constantly absorbing gas rather than losing it). This technique is used in pubs all the time, where the keg will be drunk within a day or two and therefore not really have chance to overcarbonate.

i agree the only time i have had a problem with a keg after transport or shaking is if there has been an increase in temp.