Fermenting in Corny kegs- problem

[albino]

I've just fermented a batch of beer that I split into 2 corny kegs. I used a quick disconnect/beer line on the gas out post of each to act as a blow-off. Once setup, I left them in the fermenting fridge and was away for a few days...Upon returning it seems that one of the kegs hadn't been "blowing off" and had built-up quite a bit of pressure. I've managed to vent the pressure off without too much spraying! However, the vented keg smells/tastes pretty good and has fermented down to 1.012 while the unvented keg smells quite sulphorous (unsurprisingly) and, even after waiting a couple more days, is still sitting at 1.033. (Both from 1.052 SG).
My plan was to combine the bright beer from both kegs into 1 corny for serving. Has anyone got any suggestions for restarting the fermentation and hopefully clearing up the sulphorous smell. Cheers, Al

[graemet]

you could try just giving the yeast in the smelly one a bit of a gentle rouse, or you could add yeast from the other keg, and move it somewhere a little warmer for a day or so.

before I did much more with it, i'd taste a sample, no point wasting time trying to save a keg of vinegar...

[Jambo]

Is there any particular reason why you're fermenting in corny kegs? I'm struggling to think of a vessel less well designed for it..!

[albino]

Well...it seems to have cleaned up pretty well and dropped a few points after rousing. Tastes pretty good pre-carbing.


As for fermenting in the keg, there's a few reasons:
Fermenting in Stainless steel rather than plastic - less chance of infection.
Can transfer directly to the serving keg without coming into contact with oxygen thereby preserving my beer for longer. (I don't drink a vast quantity in a short period).
Less space in the fermenting fridge.

I'm also just keen to try and experiment a bit.