Internet Search yielded this....

[BucksBrew]

I was thinking of kegging instead of bottling. I drink mostly at home and all those bottles can be a pain and I have only done 4 batches so far. So I did a search on Google for Cornelius Kegs and this report came up. I will post the link and anyone else out there who is into the net and has good sources of information can paste it here I suppose! I don't live or work near anything so I rely on the internet to get me what I need!

http://ibd.ar.com/ger/rec/crafts/brewing/content.html

I haven't read anything on it yet except on a cold storage box a guy made. Looked like stuff us brewers might like to read.

[fuji6100]

If you get newsgroups with your internet service, I reccomend browsing the rec.crafts.brewing newsgroup.

There can be a lot to wade through, at times, but you can find some valuable info as well.

[S.F.B.]

Here is an info page from the web site of the local guy I use for my supplies. This one is for kegging beer. There is a lot more info on the site. Check it out.

http://www.mainbrew.com/pages/infopages.html/howtokeg.html

[danno]

... or, just ask any questions you have right here... I've been kegging for over a year, built quite a bit of it myself... I'll even post some pics if you want a look...

[BucksBrew]

Danno, Thanks, I appreciate it.

The bottles are time consuming and my wife gave a subtle nod to me proceeding with the common sense approach! I told her that each bottle is like a mini keg! haha, If I had just one keg to clean instead of 50-60 I wouldn't need to take over the kitchen, ban everyone for hours, and on and on! haha

The trick is knowing exactly what you need and want.

I would like to have the room for Ales and Lagers on tap, maybe 2-4 kegs. Plus have the room for fermenting Lagers. Also I want to keep CO2 in freezer as well. I want it all in the freezer, keeps it neater to me.

I've read that a chest freezer is best with compartments inside for fermenting Lagers. On tap beer at a colder temp to one side. Ales I can ferment in the house.

Right now I can use a fridge for kegs I tap with CO2 until I purchase a freezer. My first step I think would be to purchase a keg or two with a 5, 10, or15lb tank with a guage.

Danno, post some pics and info if you could.

[S.F.B.]

A friend of mine has found the bulk of the stuff I have at garage sales. I have 6 corny kegs and a small apartment size fridge dedicated to nothing but beer. I can have 3 kegs in at a time and about 2 cases of bottles. I am currently piecing the equipment together to do a thru-wall dispensing system to run 2-3 taps. My cO2 will currently run 2 of the kegs but when I charge a keg, I have to disconnect the others. I have a manifold tha has on/off valves so I won't have to do that any more.

[toneyc]

On the subject of kegging, do you guys put the freshly filled keg into the fridge/freezer at once or do you leave it out for a week (or more, depending on the beer)? I have been putting mine in the cooler at once, but have often wondered if leaving it out at fermentation temperature for a while longer would help or hurt. Now, I know that bottles need the extra time at ferm. temp. to carbonate, but I am force carbonating. Opinions?

:) Toney.

[BucksBrew]

I just bottled an IPA last nite and now I must wait 6-8 weeks for my gold at the end of the rainbow.

When you keg, do you leave it out like bottled beer or do you throw it in the fridge and let the CO2 carbonate? What is force carbonation? Thanks

[BluesHarp]

I let my keg sit at room temperature for at least a week ( two is better) to naturally carbonate before putting it in the fridge.
I usually add about a cup of Light DME for priming.

The only thing to watch is that your keg lid is sealing correctly.
I was advised to hit the keg with about 20 psi immediately after filling to seat the gasket, then bleed it off except for about 2psi. This will assure that your carbonation will not seep out past the lid.