MR BEER
Member
I have been homebrewing about 10 years now. I've been doing 10-15 batches a year. I have been kegging right since the start and always use Sanke kegs. Reading all the threads on this forum I see everyone going through all the different sanitation processes to clean and sanitize there kegs. I cleaned rinsed and sanitized the first few kegs. Then I said to myself, why go through all that work if the finished keg is not opened and exposed to the elements and stays under 12 PSI of Co2? After that, and right up till now when I need to keg a beer, I take a Sanke keg out of stock, (I have 5) let the pressure out of it, open it, rinse it real good and immediately rack my fermented beer into it. I then force carbonate it either quickly at 30 PSI if I need it shortly or slow, 12 PSI for 2 weeks or more if not needed immediately. I have never had a problem with infected or off tasting beer. I have probably kegged near 100 beers this way without a problem. Wondering what everyone thinks about this? Have I just been crazy lucky or do others also do it this way? By the way people love my homebrew.