Kegging

[Chef]

Can I get some advice or a how to guide on kegging. I have been bottling since I began brewing and I think I would like to try a keg. Any advice would be great.
Thanks
Chef

[Beer Nazi]

http://www.morebeer.com/detail.php3?pid=KEG400

Try this link.... this is the basic / most common method of kegging for homebrewers. You can keep it simple or go bonkers. I'll try to post pics of my setup.

The items you need can be found in your area if the set-up on that web-site sems pricy.

Of course you need some sort of refrigerator or cooler to kep the beer cold.

I keg and only bottle when I have to. I LOVE kegging. No more bottle washing, capping, and no more priming sugar, you let the co2 work for you.

When you are ready to keg, simply transfer the beer directly into the keg, lock down the keg when it's transfered, refrigerate the beer for 24 hours, then hit it with the co2 at 20 to 25 pounds. At this time you can roll or shake the keg to force carbonate the beer for immediate drinking, or you can leave the keg alone for a day or so and it will carbonate on its own. After the brew is carbonated, adjust the co2 to the proper serving pressure, usually 3 to 7 psi depending on what style of beer.

If you buy a used keg you need to know if it has been reconditioned, meaning you need to know if the o-rings and relief valve have been replaced, and the keg thoroughly cleaned. If not, they can be purchased pretty cheap. Your local homebrew shop should have what you need. Be sure to pull the dip-tube out and make sure it's clear and clean and that the tank fittings are clean inside and out. Be sure not to loose the little check valves inside the tank fittings when taking tham apart.

If you have any specific questions, ask. I can help you out and I'm sure there are a few others that can as well.

[Beer Nazi]

Here's a couple links to pics of my beer box in it's early stages. I now have three external taps and one party tap inside the box.

I have secondary regulators going to the kegs individually so I can pour different styles of beer at different pressures.

There's plenty of room inside. I could get eight or nine cornelius kegs in and out of the box with no problem.

You can also convert a refrigerator. More Beer has that set-up on their web site also.

http://home.earthlink.net/~txsflood/beerbox_0001.jpg

http://home.earthlink.net/~txsflood/beerbox_0002.jpg

[mountain beer]

I just recently started kegging my beer. I actually just kegged for the 2nd time this past weekend. I used the beer nazi's directions above and the beer turned out perfect.

ahhh beer

[Beer Nazi]

I'm so happy to hear of your success.

I am still trying homebrews on tap that I have liked in the bottle. There is a distinct difference in taste, be it slight, but it's all been good.

On tap now I have a wheat beer, honey wheat and an oatmeal stout.

Happy kegging!!!

[Sip & Chew]

I assume you want to use a cornelius keg system. Great choice. Others who have posted replies seem to like artificial carbonation. I prefer to add 3 oz of corn sugar, boiled and dissolved in water, to the green beer in the keg. This also allows me to "top off" the keg just below the CO2 in tube. I've been kegging for three years, both in cornelius and german mini kegs with great results. Today, I strictly use the 5 gallon kegs and use the mini kegs for get-togethers. Use a good food grade lubricant on the o-ring to make a good seal and make it easier to open once you've finished your beer (yum).

[Richard English]

Quote: "...I prefer to add 3 oz of corn sugar, boiled and dissolved in water, to the green beer in the keg..."

This is, according to CAMRA's definition, the only way in which Real Ale can be produced - whether in cask or bottle.

The secondary fermentatation produced by the addition of sugar produces enough carbon dioxide to give a long-lasting sparkle without introducing the carbonic acid "bite" that will occur if large amounts of commercially produced carbon dioxide are added. The difference is similar to that between Champagne and cheap sparkling wine - and those who have never compared the different products should do so!

There is a characteristic of the "natural" system which all should be aware of. When the cask or bottle is first primed (that's the correct term for the addition of sugar) it will become cloudy through the action of the yeast. After a short while (maybe a day or so) the yeast will settle and the brew will fall clear and can be drunk. At this stage it will be slightly sweeter and slightly weaker than it will eventually become.

As the sugar is consumed and turned into alcohol, the brew will get dryer and stronger. Eventually the fermentation will finish and the beer will start on its final process - that of becoming vinegar. How long this will take depends on the brew and other conditions such as the temperature. In a cask it will can happen in only a week or so; in a bottle it may take years.

Chemical beers, like the offerings of A-B, do not go through this process since they are sterilised in the factory prior to being packaged. Thus they do not deteriorate and can be kept for years (which is why they are loved by those makers and resellers to whom profit is all).

One final point, in the UK the expression "keg" is reserved for those metal containers used by the likes of A-B to hold their "draught (draft) beers". In the UK we prefer the expression "cask" to denote the those containers (such as barrels or firkins) that are used to hold the products of proper brewers.

[Beer Nazi]

Hey Sip - I'm going to try the corn sugar method for kicks one of these days on a brew that I've had in a keg before to see what kind of differences I can notice.

Thanks for the idea!

[Sip & Chew]

Beer Nazi,
I'll be interested to hear your take on any difference you notice by priming with corn sugar. If nothing else, you'll be able to feel good about the natural carbonation your beer & yeast have made for you to enjoy! Let me know.

[Beer Nazi]

Will do.

It'll be a month or two, but I'll let you know.

[mbritojr]

Beer Nazi - Love the pics. No self respecting pub lover would be without a Fooosh Ball table! Bravo!
:cool:

[mcjagger]

I have yet to finish my first batch of real beer and am still undecided as to bottle it all or use a keg....is the cornelius keg system the best choice for my first attempt at kegging....it seems a little expensive for my first try....has anyone heard of "The Party Pig" system...if so, is it good, bad or a complete waste of time....thanks for your insight.:cool:

[Beer Nazi]

The corny keg system is a bit costly at first, but well worth it.

I'm not too sure about the Party Pig system. I've heard mixed results.

Ask a few folks that have used the Party Pig system, start a new thread in this forum.

If nothing else, bottle it and save your $ for a frige and kegging system for the time being.

[paul84043]

I decided to bottle my first batches because I want to fully understand the whole process, I will keg as well in due time.

The bottling really wasn't a big deal and was quite a bit of fun.
As for washing the bottles, a bucket of Star San solution and the good old bottle brush attached to a cordless drill works wonders!! Then a run through a hot dishwasher cycle with no soap, and they're good to go!! Clean as a babies bottom....

Richard,
You mentioned that since the Mega Brews are Pasteurized, Homogenized, parkerized, ostracized, emphasized. and god only knows what else-ized...that they will keep for a long time, I had heard the exact opposite, thus the "Born on Date" and the "Best if swilled by xx/xx/xx" warning...(typically no more than a month or so)

Anyone else have any more info on this?

[CaptHook]

When you beer is in kegs it can be adjusted! I had 6 (5 gal corny)
that just didn't taste right. 4, I reprimed, 2, I added additional hops.
Problem solved. In the bottle your stuck. If you would like to know more, let me know.

[BluesHarp]

Originally posted by Beer Nazi
Hey Sip - I'm going to try the corn sugar method for kicks one of these days on a brew that I've had in a keg before to see what kind of differences I can notice.

Thanks for the idea!

I prefer to use a light malt instead of corn sugar, after all, that is what my beer is made from. Actually, I started using malt because of a relative who has a severe allergy to corn, he couldn't drink my beer if I carbonated with corn sugar. I just use a little more malt than sugar, say 3/4 cup instead of 1/2 cup depending on the size of the batch; just boil the malt about ten minutes in a pint of water, let cool, then add to the keg.