Duncan and I kegged and bottled the ESB, and two IIPA from the recent brew days and they are all smelling and tasting outstanding! Normally we force carbonate our beers, but with these beers Duncan has decided to naturally carbonate them (aka Keg Conditioning). They have been batch primed with sugar and we will have to wait a couple weeks for the yeast to work it’s magic.
This time around we purged the kegs with C02 and then attached a barbed liquid disconnect to the racking line and racked directly into the purged keg with a gas line running into sanitizer and it worked flawlessly. Now I just need to invest in a conical fermenter and I will be able to do pressure transfers and avoid any potential oxidation completely!