There is pretty much no doubt whatsoever that moving up to kegging your homebrew is a fantastic step to take. While bottling home brew is both rewarding and can be beneficial for some styles, most would agree that kegging provides greater flexibility, ease of use and far less hassle in terms of cleaning and transferring. Transferring your finished beer into a keg we will cover in another post.
Post-mix kegs are the kegs used in most systems, made of stainless steel with a hatch cover for quick cleaning and filling. They have valves for gas in and beer out, and a safety release valve. The size of these "kegs" types varies from as small as 9 to 50 liters. The most popular is 18 liters and 22 liters, suitable
Sooner or later, every home brewer reaches a point where he realizes his skill level, his operation, and the quality level of his beer has reached a point where it's time to think about upgrading a little bit. He may start to imagine experimenting with more complex recipes or ingredients of higher quality. He could find himself, for the first time, dreaming of investing in stainless steel brewing equipment.
Kegging can be an overwhelming task at first. There’s a lot of new equipment that you probably haven’t seen before. You’ve probably also had a look online only to realise everyone has their own opinion on how to best do it.
It can be extremely confusing when you’re learning about this process for the first time.
Our aim for you today is to lay out a step by step process that is easy to follow and will result in perfectly carbonated beer. No tricks or short cuts included!
Kegerators are a surprisingly straightforward framework, and paying little mind to shape or size, they should all have a similar essential parts:
- Carbon dioxide (CO2) chamber
- Carbon dioxide controller
- Tubing (exceptional carbon dioxide tubing just as line for the brew)