Looking for some help on oxidation issues while kegging. Taste was great after secondary fermentation (with a 10 day dry hop). I cleaned with PBW, sanitized with iodophor solution (all parts separate and then running it through the lines) as usual. I rack with an autosiphon making sure the cane is submerged into the keg filled with CO2. I try and minimize any splashing. I seal it, hit it with 20 psi and shake it for a minute. Then purge off (until the heavy air gushing subsides), then reduce to 10 psi. I purge again after an hour or so, and leave it at 10 psi. 24 hours later, I notice some oxidation taste.
What am I doing wrong? How much do I need to purge? How often? Is it true that the heavy loud gushing air is oxygen that needs to be purged and after that it is CO2? Is it OK to leave the serving line and cheap handheld tap connected?
Thanks!!
What am I doing wrong? How much do I need to purge? How often? Is it true that the heavy loud gushing air is oxygen that needs to be purged and after that it is CO2? Is it OK to leave the serving line and cheap handheld tap connected?
Thanks!!