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Kegging Reference Book

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Kegging Reference Book

Postby miguelito » Mon Sep 28, 2009 10:46 am

I just kegged/tapped my first beer recently. I got some great help and tips from my local home brew store.

Are there any good books or websites out there that get into the specifics of kegging for home brewers?

I know a lot of books just touch on it briefly, but I am looking for something that goes into a little deeper regarding balance of the system, maintenance/cleansing, bottling kegged beer for competitions, etc.
Primary: Belgian Saison
Secondary: Dry Stout, Tepache, Berliner Weisse
Bottled: Old Ale, Oak Aged Old Ale
On Tap: Dopplebock, Apple/Cherry Cider, American Pale Ale
Coming Soon: Cascadian Dark Ale, Mead
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miguelito
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Re: Kegging Reference Book

Postby curlyfat » Tue Sep 29, 2009 3:20 am

Sorry, no book ideas. But as far as bottling from a keg...

I had an IPA I brewed with a friend I only see rarely and after kegging and carbonating I bottled some using the "Beer Gun (tm)". It works wonderfully, but you lose a little carbonation. I shared the bottles several months afterwords and they were great, but less carbonated. I think if you were looking at competition, I'd carb them a little higher than you want and then bottle them. And expect a few days of checking/tweaking if you're really anal about your carb level.

As far as maintenance, I rinse my tubes regularly with sanitizer solution, but replace them often since they're so cheap.
___________________________________

Primary:
Amber Kolsch (yep, that's right!)
Oatmeal Stout

On Tap:

1. Honey-Heffe-Weizen
2. >empty tap!<
3. >empty tap!<
4. Green Eyed Blonde
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Re: Kegging Reference Book

Postby jeepguy » Tue Sep 29, 2009 3:11 pm

You can bottle with a rubber stopper, picnic faucet, and a short tube. Its the stuff like for refrigerator cold water but bigger. It fits in a picnic faucet. You put it through the stopper that fits in the bottle and turn the faucet on. It will build pressure in the bottle. Once the filling slows way down you just let a little bit of air out by letting the stopper up a bit. You can work it so it slowly fills and does not foam at all. Stays carbed pretty good too. Plus its way cheap!
If you have questions just ask.
I soak my kegs with oxyclean. Then i flush them out really good.
http://www.thebrewguy.com
Home brew supply company!!
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Re: Kegging Reference Book

Postby Kevin » Wed Sep 30, 2009 12:57 pm

There are a few references available for draft.

I've just got 2 major criteria that brewers should follow:

1) The temperature from keg to faucet should be constant.
2) The resistance of the dispense line should be 1lb less than the dispense presssure.

Most references are made for commercial systems, but the concepts are universal.

From micromatic:
http://www.micromatic.com/draft-keg-beer-edu/beer-questions-cid-2297.html
http://www.micromatic.com/draft-keg-beer-edu/dispense-institute-online-cid-1870.html

From the Brewers Association:
http://draughtquality.org/
Just a Gondolier on the Stream of Consciousness
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Re: Kegging Reference Book

Postby miguelito » Wed Sep 30, 2009 1:19 pm

Good stuff. Thanks.
Primary: Belgian Saison
Secondary: Dry Stout, Tepache, Berliner Weisse
Bottled: Old Ale, Oak Aged Old Ale
On Tap: Dopplebock, Apple/Cherry Cider, American Pale Ale
Coming Soon: Cascadian Dark Ale, Mead
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miguelito
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Posts: 119
Joined: Sun Jun 07, 2009 10:44 pm
Location: Tampa, FL


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