Kegging & Bottling-How To
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This Is how I keg my own beer. There are different ways but this works well for
me. I have had foamy kegs when i first started kegging. I now have clear
perfectly carbonated beer every time.
Use 3/16" line for beer. Vinyl hardware store stuff is fine & beer safe.
I use about 9' for a slow easy no foam pour but i could use maybe 6 or 7'.
I run my pressure at 12 p.s.i.
The longer the line the more resistance you will have causing a slower pour.
Also open the faucet all the way while pouring.
DO NOT FREEZE MUGS/it kills the flavor(chilled is fine)
me. I have had foamy kegs when i first started kegging. I now have clear
perfectly carbonated beer every time.
Use 3/16" line for beer. Vinyl hardware store stuff is fine & beer safe.
I use about 9' for a slow easy no foam pour but i could use maybe 6 or 7'.
I run my pressure at 12 p.s.i.
The longer the line the more resistance you will have causing a slower pour.
Also open the faucet all the way while pouring.
DO NOT FREEZE MUGS/it kills the flavor(chilled is fine)
Force Carbonating
This is where you force the co2 into the beer instead of adding
priming sugar & waiting 2 weeks. If done properly you can be drinking
carbonated beer in 15 minutes after kegging.
1.Sanitize everything
2.Rack beer into keg leaving a few inches of head space.
3.Seal keg closed
4. Hook co2 to gas in side & set 30-40 p.s.i.(some pressure reliefs won't go
that high)
5.Bleed off through valve on keg (or tap if using sanke) a few seconds ,let fill,
then repeat a couple more times to purge o2 from keg.
6. With pressure high & on lay keg on side & rock for a few minutes. You will
hear the gas going in from regulator. Do this for 5 minutes the first time. Do it
longer next time if needed.(better to be a little low than overcarbing the beer)
7. Drop p.s.i. to 12 & bleed till keg is at 12.
8.Let sit for 10 or 15 minutes & pour a beer to see if it needs more(repeat as
needed)
OR
Once beer is in & co2 is hooked up.
1. Set pressure to 12 & toss in fridge for a week. Should be perfect. Check on day 4 to
see how it is going & recheck daily.
Record all pressure & times so you can do it again or fine tune it.
_______________________________________________________________________
Naturally carbonating in a keg
1. Sanitize
2. Boil 3 oz of corn sugar for 15 minutes with about
a quart of water & let cool(do this while you are
cleaning & getting everything ready)
3. Pour sugar water into keg
4. Rack beer into keg(no splashing)
5. Seal keg & leave at room temp for 2 weeks(60 to
70 degrees)
6. Toss in fridge for a couple days
7. Tap & enjoy
This is where you force the co2 into the beer instead of adding
priming sugar & waiting 2 weeks. If done properly you can be drinking
carbonated beer in 15 minutes after kegging.
1.Sanitize everything
2.Rack beer into keg leaving a few inches of head space.
3.Seal keg closed
4. Hook co2 to gas in side & set 30-40 p.s.i.(some pressure reliefs won't go
that high)
5.Bleed off through valve on keg (or tap if using sanke) a few seconds ,let fill,
then repeat a couple more times to purge o2 from keg.
6. With pressure high & on lay keg on side & rock for a few minutes. You will
hear the gas going in from regulator. Do this for 5 minutes the first time. Do it
longer next time if needed.(better to be a little low than overcarbing the beer)
7. Drop p.s.i. to 12 & bleed till keg is at 12.
8.Let sit for 10 or 15 minutes & pour a beer to see if it needs more(repeat as
needed)
OR
Once beer is in & co2 is hooked up.
1. Set pressure to 12 & toss in fridge for a week. Should be perfect. Check on day 4 to
see how it is going & recheck daily.
Record all pressure & times so you can do it again or fine tune it.
_______________________________________________________________________
Naturally carbonating in a keg
1. Sanitize
2. Boil 3 oz of corn sugar for 15 minutes with about
a quart of water & let cool(do this while you are
cleaning & getting everything ready)
3. Pour sugar water into keg
4. Rack beer into keg(no splashing)
5. Seal keg & leave at room temp for 2 weeks(60 to
70 degrees)
6. Toss in fridge for a couple days
7. Tap & enjoy
