I've used a crescent wrench to wedge under the lip and then push down on the ball to release pressure (do this outside and with the keg on it's side unless you like getting sprayed in the face with nasty old stale beer). To remove the spear there is a retaining clip you can try to pry out with a flat screwdriver and a needle nose pliers.
Micromatic is correct its fairly unusual to tear down the keg spear. My recommendation is to clean it as it was designed to be cleaned with a pump.
- keg
- pump
- coupler (with co2 check valve removed)
- basin or bucket
- somewhere to invert keg
Basically you would need a basin for what ever you want to run through the keg (rinse, caustic, sani, etc) to feed the pump. Connect the pump’s outlet to the liquid port on the coupler. Connect a hose to the co2 line to flow back into the basin (remember to remove the co2 check valve). Couple the coupler onto the keg and invert the keg (ie turn upside down). Then run the pump.
Whatever solution should pass through the spear spray the walls of the keg then drain out through the co2 pathways in the spear. This effectively is what a keg washer is doing and will pretty thoroughly clean the part you are concerned about.
A couple of safety tips: wear eye protection and make sure you purge co2 out of the keg prior to adding caustics
Good luck!
Thank you for the detailed response! I’ve never looked that closely at couplers, but some quick browsing shows that the gas lines are attached with fittings that look to be removable, so that should provide access to the check valve. I’m cleaning carboys (and the spear-less keg) with a pump that has the carboy rest inverted over a tube with a CIP spray attachment. It sounds like I should be able to use the same setup to wash the keg without removing the spear, once I get hold of a coupler.
I just realized that if I had a coupler with the gas check valve removed and a hose attached to the gas fitting, I could use that as a blow-off tube and ferment directly in the kegs. Would that work or am I missing something?
Technically yes but not super practical. Normally you want to ferment in a larger vessel with a larger starting volume to end up with your desired final volume. For example, 22 liters into a 25 liter fermentor (think 20% extra headspace for primary). The extra head space allows space for kraussen. Then you can rack off the yeast and end up closer to something like a desired 20 liters into a keg. Also since you are making mead fruit is often used that would be difficult in a keg.
I would recommend ferment in fermentor then rack into keg for conditioning etc. no one wants a pour of your fermentations yeast cake.
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Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine