Quote:
Originally Posted by TAPMAN
A shaken keg is not as much a problem as one would think. When a keg is shaken, any foam should rise to the top. The beer is sucked out of the bottom of the keg. While it may raise the internal pressure of the keg,which you can reset by pulling the ring on the keg coupler when you stop to pour a beer, temp. should still be your main concern. At least thats my thoughts on it. Tapman
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If you're releasing the internal pressure, you're releasing that carbonation from the beer. Which means you're flattening your beer.
If you agitate a keg, the carbonation wants to escape the beer, but it can't under pressure. It doesn't simply rise to the top inside the keg as foam. Once you pour it all the carbonation escapes and you have a glass of foam. You should let a keg sit for about two hours prior to tapping/pouring after it gets shaken in transport.
Try shaking an unopened bottle of beer. You don't see any foam rise to the top of the air space in the neck of the bottle. But if you open that beer, POOF, instant geyser of foam. And any beer that might be left in the bottle after the foam explosion goes away is flat beer.