Kegging Equipment

Complete Kegging System
Complete Mini-Keg System

Your First Keg

Let's face it. Bottling is a great way to store beer and it's the way everyone starts out as a brewer. But in the end, everyone switches to kegging. While it seems intimidating at first, it's relatively easy. But my favorite reason is that it gives you the option to create a creamy Guinness-style nitro head when you have the right regulator. Understanding the benefits, costs, and special considerations involved in kegging will help you make better choices when it comes time to set yours up.

First off, kegging is all about convenience and control. Convenience, because you can forget about cleaning and sanitizing bottles, storing empties, and waiting weeks for beer to condition in the bottle. Control, because you'll be able to easily adjust carbonation levels to your liking for a given style or batch.

Hardware You'll Need

By far the most common system used by home brewers for draft beer is the 5-gallon soda canister, originally manufactured by the Cornelius Company (Annoka, Minnesota). Though other companies also make similar models whose kegs are virtually identical to Cornelius's (though parts are not necessarily interchangeable), the style is usually referred to as a Cornelius or "Corny" keg. These stainless steel canisters were developed and used to distribute premixed soda for common restaurant dispensers.

The complete keg draft-beer system is very simple. A typical system includes a Corny keg to hold the beverage, a CO2 (carbon dioxide) gas tank to pressurize the keg (for force-carbonation and dispensing), a gas regulator to lower the gas-tank pressure to a usable level, a hose with a quick-disconnect fitting to connect the CO2 tank to the Corny keg, and a hose with a plastic faucet or "picnic tap" and quick-disconnect fitting to dispense the beverage.

This is the best part about kegging, no more priming and no more waiting for the beer to carbonate. First, determine the desired carbonation level for your beer. This is measured in Volumes of CO2. The definition of this term is not that important, but what is important is to realize that the higher the volume measurement, the higher the carbonation level.

There are two main factors to determine the number of volumes in beer: pressure and temperature. At a certain pressure and temperature, beer will have a given carbonation amount measured in volumes of CO2.

There are several methods for force carbonation. The first is to chill your keg of beer down to your serving temperature, then dial up the pressure to achieve your desired carbonation level, leave the regulator set, and wait. Over time, the CO2 will dissolve into the beer until it comes to equilibrium. This can take several days to a week to occur.

The other method is much quicker. First, chill the keg to serving temperature. This lets the CO2 dissolve much easier. Then set your regulator to 25 - 30 PSI. Sit in a chair and lay the keg across your knees with the CO2 line still connected. Now , grasp both ends of the keg and shake vigorously while you slowly count to 100. As you are shaking, you will be able to hear CO2 flowing through the regulator. After you reach 100, stop shaking, disconnect the gas line, and set the keg into the refrigerator for several hours. This will give the beer time to settle. After a few hours, bleed the pressure down to serving pressure and draw a glass. You will have to adjust this procedure for your brewery depending on how carbonated you like your beer. Colder temps will mean more CO2 at the same pressure, higher temps will be less CO2. By jacking up the pressure and shaking, all we are doing is forcing the CO2 into solution more quickly. Take care not to shake too long or you will over carbonate your beer!

Check out our:
Complete Home Kegging System

Too complicated you say? There is another great way to get many of the same benefits that's inexpensive and gives you the ability to put your beer right in your fridge! You definitely won't regret this one.

Check out our:
Complete Mini-Keg System