Idiot corny keg conditioning / filling

[jambop]

OK so I recently bought a couple of small corny kegs to replace my tin can jobs. It is getting near time to start packaging my first batch using said. I want use sugar in the keg conditioning and my plan is to prime the keg at 4g of sugar per litre and then fill the keg through the beer out under gravity from my fermenter and just vent of the air in the keg through a fully open blowtie spunding valve. When the keg is full close the spunding valve and let the pressure in the keg rise to 15psi before setting the pressure valve to 10psi ... does this sound all right? I was not going to flush with CO2 as the beer is an English best bitter and the actual oxygen contact should be minimal since there will be very little splashing in the keg as it rises and pushes the air out... does oxygen contact really make a huge difference? I have been making beer for ages and never really gave it a thought until reading about it on the internet recently. My thoughts were does it make the beer taste better ? Hmm surely that is subjective? Because someone likes their beer to taste as they like it not because another group say they think it tastes better... I don't know as I have never done a side by side to find out

Will I need to pressurise the keg to seal the lid? If so what pressure should I use?

 

[RichardM]

You will need to pressurise it to seal it. I would use the same pressure as you plan to dispense at. You may also need to add pressure as the level in the keg drops.

 

[Rento]

Process sounds good and similar to how I used to fill my kegs, but as said you should pressurise the keg after filling to ensure a good seal.

Don’t worry about the oxygen contact I’ve never seen it as a problem. Although in saying that, these days I store my kegs cleaned and co2 purged so I just open the safety release valve when ready to fill and and gravity pour beer in to the out post with a hose from the gas in looping in to the fermenter bung. Sort of closed transfer. Works great, and I can easily see when the keg if full as the beer appears in the gas line so I know to start on the next keg.

 

[foxy]

OK so I recently bought a couple of small corny kegs to replace my tin can jobs. It is getting near time to start packaging my first batch using said. I want use sugar in the keg conditioning and my plan is to prime the keg at 4g of sugar per litre and then fill the keg through the beer out under gravity from my fermenter and just vent of the air in the keg through a fully open blowtie spunding valve. When the keg is full close the spunding valve and let the pressure in the keg rise to 15psi before setting the pressure valve to 10psi ... does this sound all right? I was not going to flush with CO2 as the beer is an English best bitter and the actual oxygen contact should be minimal since there will be very little splashing in the keg as it rises and pushes the air out... does oxygen contact really make a huge difference? I have been making beer for ages and never really gave it a thought until reading about it on the internet recently. My thoughts were does it make the beer taste better ? Hmm surely that is subjective? Because someone likes their beer to taste as they like it not because another group say they think it tastes better... I don't know as I have never done a side by side to find out

Will I need to pressurise the keg to seal the lid? If so what pressure should I use?

Do you mean physically full, or full allowing for headspace?
4g per litre sounds like a lot of priming sugar. The rule of thumb for priming kegs is half of what you would use for bottling. It is also temperature-dependent for the amount of priming sugar used..
Keg beer isn't as flavourful for me. I like my beers almost flat, like a cask beer or a low-carbonated bottled beer.