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Keg Sealing
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Keg Sealing
Aside from a worn out O-ring on a Corny keg lid, are there other factors that may contribute to very, very faint leaking? Like maybe not enough pressure is being created by locking the handle, etc.? I have swapped around O-rings that I know were making a seal on other kegs and still get a real tiny hiss around the edge. Any thoughts or suggestions? 
I guess I try a brand new O-ring but am afraid to open up and change (oxidation) or is that a non concern? Kegging newbie needs some schooling.
I guess I try a brand new O-ring but am afraid to open up and change (oxidation) or is that a non concern? Kegging newbie needs some schooling.
Primary: Apfelwein (cider), American Amber Ale
Secondary: Nada
Bottled: California Common
On Tap: Anchor Liberty Clone, Irish Red Ale, Cigar City Jai Alai IPA (commercial guest tap)
Coming Soon:English Pale Ale
Secondary: Nada
Bottled: California Common
On Tap: Anchor Liberty Clone, Irish Red Ale, Cigar City Jai Alai IPA (commercial guest tap)
Coming Soon:English Pale Ale
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miguelito - Brewing Master
- Posts: 112
- Joined: Sun Jun 07, 2009 10:44 pm
- Location: Tampa, FL
Re: Keg Sealing
Mostly, it is just age.
Some sealing tricks of mine:
I lift the keg by the lid handle and sort of rock it a little while adding head pressure. This usually seats the keg lid, then I can lock down the handle.
Sometimes, I have to leave the lid leaver up a little to more firmly seal the lid.
The lid seal can often be restored to round by heating it in hot water for about 30 minutes. These seal best when dry, though.
Bits of dirt and old rubber get into the areas where seals meet. This includes the pressure relief valve and the poppet on the connectors. A toothbrush or small brush and PBW will usually clean this up.
When empty, I clean and sanitize my kegs and store them under pressure. This usually makes reusing them a snap.
Some sealing tricks of mine:
I lift the keg by the lid handle and sort of rock it a little while adding head pressure. This usually seats the keg lid, then I can lock down the handle.
Sometimes, I have to leave the lid leaver up a little to more firmly seal the lid.
The lid seal can often be restored to round by heating it in hot water for about 30 minutes. These seal best when dry, though.
Bits of dirt and old rubber get into the areas where seals meet. This includes the pressure relief valve and the poppet on the connectors. A toothbrush or small brush and PBW will usually clean this up.
When empty, I clean and sanitize my kegs and store them under pressure. This usually makes reusing them a snap.
Just a Gondolier on the Stream of Consciousness
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Kevin - Keg
- Posts: 63
- Joined: Thu Oct 05, 2006 9:45 pm
- Location: In the Brewhouse
Re: Keg Sealing
Not sure what pressure you're at, but I find that I sometimes have to nail my kegs at a higher pressure (30psi) for a moment to create the seal, then I can back it down and stay sealed. I'm not sure why this is the case, but it happens to me!
___________________________________
Primary:
Czech Pilsner (NB All-grain kit)
8oz IPA (Cascade)
Secondary:
Imperial Stout
On Tap:
Blonde2 (Keg hopped)
Blonde1 (Boring Blonde, working on "clean" beer)
Primary:
Czech Pilsner (NB All-grain kit)
8oz IPA (Cascade)
Secondary:
Imperial Stout
On Tap:
Blonde2 (Keg hopped)
Blonde1 (Boring Blonde, working on "clean" beer)
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curlyfat - Brewing Master
- Posts: 369
- Joined: Thu Nov 01, 2007 6:47 am
- Location: Casper, WY
Re: Keg Sealing
+1 on all of the suggestions above.
Be generous with the keg lube.
I've slipped a penny under each foot of the lid lock to determine if the legs needed to be bent in.
Don't worry about the oxidation. As long as you're not sloshing your beer around, the CO2 blanket should protect it for a few minutes..
Be generous with the keg lube.
I've slipped a penny under each foot of the lid lock to determine if the legs needed to be bent in.
Don't worry about the oxidation. As long as you're not sloshing your beer around, the CO2 blanket should protect it for a few minutes..
On Tap - Oak Aged Bourbon Porter, Barleywine, and Irish Red Rye
Primary - Mead
Secondary - Chipotle Smoked Porter
The problem with the world is that everyone is a few drinks behind.
Primary - Mead
Secondary - Chipotle Smoked Porter
The problem with the world is that everyone is a few drinks behind.
-

Wild - Brewing Master
- Posts: 306
- Joined: Wed Nov 08, 2006 1:22 pm
- Location: Surprise, AZ
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