To fill a keg with a brite tank, there are a few steps you can follow. I’ll walk you through the process I use, based on my personal experiences in the brewing industry.
1. Start by checking the pressure in the brite tank. It’s important to keep the pressure lower than the keg’s internal pressure to avoid excessive foaming during the transfer. I usually set the brite tank pressure to around 5-10 psi, depending on the specific beer and carbonation level.
2. Connect a hose from the brite tank’s outlet valve to the keg’s inlet port. Make sure the connections are secure to avoid any leaks during the transfer. I prefer using a clear hose so I can see the beer flowing.
3. Open the valve on the brite tank to start the transfer. The beer will start flowing through the hose and into the keg. It’s crucial to control the flow rate to prevent excessive agitation and foaming. I typically adjust the valve to maintain a steady, but not too fast, flow.
4. As the beer transfers, you’ll notice the pressure in the keg increasing. This is because the keg is filling up and the gas volume is decreasing. It’s important to let the pressure reach equilibrium before sealing the keg. This helps minimize foaming when you open the keg later.
5. Once the pressure in the keg is close to the brite tank pressure, you can close the valve on the brite tank and disconnect the hose. At this point, the beer transfer is complete, but there may still be some foam in the keg.
6. To allow the foam to settle, you can bleed the gas vent on the keg slightly. This will release some pressure and help the foam dissipate. Be careful not to release too much pressure, as it may affect the carbonation level of the beer.
7. you can seal the keg by attaching the keg’s gas and liquid disconnects. Make sure they are securely attached to prevent any leaks. Now the keg is ready for carbonation and storage.
It’s worth noting that the specific steps and equipment used may vary depending on the brewery’s setup and preferences. It’s always a good idea to follow your brewery’s standard operating procedures and consult with experienced brewers for guidance.