Anybody ever blow up a corny?

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Anybody ever blow up a corny?

Postby eCobbHeavy » Fri Mar 10, 2006 7:08 am

I've read that corny kegs are rated at something like 100psi. Also read that if you secondary in one, you should do a pressure release daily. Is this because the residual fermentation still generates this much gas, or is there another reason to do a release?
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Re: Anybody ever blow up a corny?

Postby MeadMeister » Fri Mar 10, 2006 7:29 am

eCobbHeavy wrote:I've read that corny kegs are rated at something like 100psi. Also read that if you secondary in one, you should do a pressure release daily. Is this because the residual fermentation still generates this much gas, or is there another reason to do a release?


I doubt you'd have an explosion issue. I'm no expert but I think the pressure should inhibit the yeast well before you build up 100 psi.
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Postby MeadMeister » Fri Mar 10, 2006 7:36 am

Check out those crazy pictures if there's any lingering doubt, or just because keg fountains are cool. :)
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Re: Anybody ever blow up a corny?

Postby Keith » Fri Mar 10, 2006 8:22 am

MeadMeister wrote:I doubt you'd have an explosion issue. I'm no expert but I think the pressure should inhibit the yeast well before you build up 100 psi.


This is correct...yeast are inhibited by high CO2 content.

I'd be interesting to see if a corny could take 100psi without the seals failing or it leaking from one of the posts, etc. But I wouldn't want to be anywhere near it when it did. :shock: Maybe the Myth Busters could do it if they're really desperate for show material. :P
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Re: Anybody ever blow up a corny?

Postby Backglass » Fri Mar 10, 2006 8:22 am

eCobbHeavy wrote:Also read that if you secondary in one, you should do a pressure release daily. Is this because the residual fermentation still generates this much gas, or is there another reason to do a release?


I do it for the first few days to purge what little O2 might be in the headspace.
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Postby Predeterminator » Fri Mar 10, 2006 9:26 am

Max WORKING pressure of a corny keg (should be plainly labeled on outside of keg body) is 130 psig. Assuming your pressure safety valve located on the lid is working properly, a corny keg should never "catastrophically" fail i.e. blow up. Even if your PSV is not working properly there is typically a safety factor ratio (working pressure versus burst pressure) with pressure vessel ratings, what this is for corny kegs I don't know. The plastic threads on the PSV would probably be the first thing to fail. Pressure rated hoses typically have a safety factor of 2.5:1 up to 5:1. Example: five times rated max pressure (at rated temperature) equals burst pressure.
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Postby Roger456 » Fri Mar 10, 2006 9:57 am

Chris White at White Labs has said that yeast will work up to 25psi, at which point the CO2 saturation becomes toxic. I doubt you will get that much pressure built up during secondary fermentation, during which time little actual fermentation takes place unless you are adding more fermentables.
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Postby JP » Fri Mar 10, 2006 10:06 am

But even levels of 2-3 PSI have an affect on yeast health.
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Postby Roger456 » Fri Mar 10, 2006 10:12 am

I believe it, JP. My point is that you aren't likely to reach exploding keg pressure levels brewing beer.
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Postby Monster Mash » Fri Mar 10, 2006 10:20 am

If you want to blow up a corny some oxyacetylene and a firecracker stuck in the dip tube would do the trick.....
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Postby eCobbHeavy » Fri Mar 10, 2006 10:33 am

So if you transfer from primary to corny, inject a little CO2 to chase the O2 from the headspace, and let her sit to condition, worse case is that any pressure that may build from residual fermentation will eventually stop by itself due to lack of fermentables or from excess pressure.

What's left should be nicely naturally carbonated beer; right? Why burp the PRV then?
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Postby Roger456 » Fri Mar 10, 2006 11:01 am

My opinion is that racking to secondary should be done when fermentation is complete. In my experience, racking before then doesn't let the yeast really finish the job-- incomplete fermentation, residual undesirable fermentation byproducts like diacetyl, etc.

Again, unless you are adding more fermentables, there wouldn't be enough fermentation to carbonate the beer, and fermentation wouldn't stop due to excess CO2 because fermentation is esentially over by this time. And, you ought not need to burp the keg.

As for the acetylene keg, I refer you to this [url=http://denver.yourhub.com/Story.aspx?contentid=51192]story about a near Darwin Award candidate....
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Postby Stone » Sat Mar 11, 2006 7:50 pm

If you want to blow up a corny some oxyacetylene and a firecracker stuck in the dip tube would do the trick.....


Many 4th of July's ago (in my not so smart days) my friend made a stand to hold ballons filled with oxyacetylene that he would blow up using a bottle rocket. Better than any illegal firework you could buy from the indian reservation. :twisted: you can also try straping a 1/4 stick to 3 cans of WD40 if you like fire balls, not that I would know :D

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