I’ve started fermenting in a corny keg recently with a spunding valve, seemingly to good results (I love the fact that it’s a cheap multi-purpose stainless steel vessel), but I’ve heard it can be discouraged as if the spunding valve outlet gets clogged, it can lead to some “dangerous situations”. The recent post about a brewery staff member dying from an exploding keg means that the danger is a real one, even with commercial experience and controls.
Are there any extra preventative measures I can take, beyond using a spunding valve and PRV valve as backup in the keg lid, to ensure that I do this safely?
I brewed a porter in May and I’ve been serving it from the keg I fermented in since then. I haven’t noticed any weird flavors. I used Voss Kveik yeast if that makes a difference.
The consensus seems to be that around 3 months on the trub is the borderline - having said, I’d love to know about a comparison performed on a longer period of time. Cleaning an extra keg sucks ass
I too used Voss Kveik, since I don’t yet have a reliable temp control and it’s getting really hot, I didn’t want to chance my luck even with fermentation under pressure.