I am still getting my head round keykegs. OK, I've examined them at close quarters at GBBF and understand how they work, but my question is about how they are filled and how the beer inside gets its CO2. Now a conventional keg, is filled upside down (usually) through its central extraction spear. Is it the same for a keykeg where the bag takes the place of the spear? Additionally since a keykeg is not subject to applied external CO2 being in contact with the beer and therefore does not "gain" CO2 from the dispense process, my assumption is that the volume of internal CO2 is set as (or before) it is filled and then it stays at that rate during dispense, as it is pushed out by the collapsing sphere. Is the beer pressure set at the filling unit? Can they be filled with beer set at whatever CO2 content the brewer needs?
Essentially how is the internal CO2 pressure set? Anyone care to enlighten me?
A bit of a CV. Tandleman is a veteran beer lover, CAMRA Chairman and (local) activist, beer author, beer reviewer and pursuer of all things good in beer. He lives in the North West of England and London. Despite his CAMRA membership, he does not limit himself to cask conditioned beer, though he believes that cask conditioning, when done correctly and appropriately, brings a quality to beer that is hard to equal by any other kind of presentation. He is a strong supporter of Northern methods of beer dispense and avidly detests poorly presented beer and dislikes pasteurisation. He regularly visits Germany, has conducted corporate British and German beer tastings for CAMRA at the Great British Beer Festival where he has worked for years on Biere Sans Frontieres and was Deputy Organiser at CAMRA's very successful National Winter Ales Festival in 2009, 2010 and 2011. He admires good brewers wherever they are and has travelled extensively in pursuit of good beer to drink.
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