I have a porter in a keg that I added a bit too much hazelnut extract to. I’m thinking about diluting the hazelnut flavor by transferring some of the base beer in the other keg to it.
I would use a jumper between the liquid out posts, but I’m not sure how to handle the pressure in the two kegs. If I vent the pressure in the receiving keg, then how much pressure should I have in the transfer keg to push it through?
I’m assuming the beer is already carbonated. In that case… You want to start with both kegs pressurized to a little bit higher than the equilibrium pressure of the beer (that is, pressure needed to maintain your carbonation level at the current temperature. What you find on a carbonation chart, or your serving pressure.) Then gently bleed pressure from the receiving keg to start and maintain flow, but don’t let it drop below the pressure of equilibrium. This will prevent any gas breakout and foaming. It’s the same principle as counterpressure bottling.
I tried to post a pic of the procedure, but this forum’s software is so amazingly primitive that you can’t post a pic or (apparently) link to one on google drive! Lots of time wasted, so I gave up.
Charlie
Note: My little piddley brew club with a whole 25 members has a vastly superior website and forum. Perhaps AHA has fallen on hard times.
Here is how I pressure transfer keg to keg. It works well. The spunding valve at the top of the picture is used to control the pressure in the receiving keg.
You can use a shorter line between kegs but this is my standard line ai Sue to transfer sanitizer from keg to keg.