Reply To: Keg Education / CCP Handbook
Brian,
I think a good topic of discussion might be around rate of flow when filling and its impact on volatile aromas and flavors such as hops, herbs and some fruit flavors. I know in first learning to keg I was being taught by a brewery and they would slow the flow rate down dramatically when filling really hoppy beers because it would blow off a lot of the aroma if they didn’t. I have seen similar impacts to cider.
Jay