Re: CO2 flushing of kegs.
bellybuster wrote:this is kind of a fallacy. Sort of. CO2 in the presence of O2 or plain old air in our case for the most part will readily mix and pretty much instantaneously. The CO2 is not "pushing out the air" it is diluting it. By purging the air space we are diluting the air with CO2 hopefully to the point where it doesn't matter.Diceman wrote: Think about it .. co2 is heavier than oxygen .
This also comes into play with the magical "layer" of protective CO2 in a fermenter. Not really the case. Unless there was no air in the first place there will always be some. The second a fermenter is opened the air will mix with the CO2. it is hoped that the dilution will remain below worrisome levels.
Well, I guess that answers the question I posed when I started this thread - ie, what is the point in filling a keg with H20 and then driving it out with CO2 pressure before filling the keg from the bottom with beer.
I suppose that would be the surest way to ensure that the presence of air in a keg is at its absolute minimum. But I still wonder if the potential improvement really means anything in a practical sense - or is it just a bit more work that is of little consequence?