Reference Guide to Kegging | Introduction
So, you’re brewing great beer, and you’ve decided now it’s time to take that next step and put your tasty creations on tap! Congratulations, you are entering a world of amazing possibilities!
Brewing beer is an art form. It takes time and patience to learn to make great beer. One thing we have learned over the years is that dispensing beer is an art form as well. We have also found that the advantages offered by kegging your beer make it well-worth the investment.
As all brewers know, bottling can be a tedious proposition. Sanitizing, priming, filling, capping and waiting for the beer to carbonate can get a little tiresome after a few batches. Bottling can also be risky. Not only do we have all the normal handling concerns (sanitation, the potential for oxidation) but there’s also the inconsistency we sometimes experience with bottle-conditioning. Nothing is worse than spending time and hard-earned money fermenting a great batch of beer, only to have it end up flat, for whatever reason.
Here are some advantages that kegging offers:
- No more flat or under-carbonated beer
- No more over-carbonated bottle-bombs
- Your beer carbonates much faster than with bottle-conditioning, so you can enjoy it sooner
- Your beer will look 100% better in the glass… brighter and clearer… improving the presentation of your product
Here’s what we will cover:
This quick reference guide is set up to help you get the most out of your kegging system.
- Equipment (Kegs and Draft parts)
- Connecting your equipment
- Cleaning and sanitizing
- Kegging your beer
- Carbonating your beer
- Dispensing your beer