- Joined
- Feb 26, 2023
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I was recently gifted an entire keg system by a friend who was retiring to Florida. I went over to help clean out his garage and left with....
- 4 tap keezer
- 5 corney kegs
- 2 CO2 tanks with regulators
- 24g SS brew kettle
- misc carboys, syphons, hydrometers, taps etc
All of it had been sitting around for a few years but was super clean, with very low mileage. Needless to say I was thrilled!!!
Kegging has been on my short list of things to add to my brewing resume. At this point I have +/- 20 five gallon BIAB batches under my belt, all of which have been bottled. So this past Saturday I replaced all the tubing and o-rings, then cleaned, sanitized and pressure tested everything. Sunday I brewed the "Avg. Perfect NEIPA", which is fermenting along side a Simcoe SMASH that should be ready to go into a keg in a few days. I think I have the basics worked out..... keep it clean, syphon without splashing, C02 @ 20+psi, check the seals, purge the 02, shake, purge, dial back the C02 to +/-12psi, wait, drink.
Am I missing anything? Any other suggestions that aren't typically mentioned in the online tutorials that will help shorten my learning curve? Clarifying or dry hopping tips?
I read about using a closed transfer from the fermenter by filling through the liquid side of the corney keg and venting out the gas side but I wasnt sure if this was necessary, or even possible using a standard syphon or required a pump. I also read that there is a sweet spot for tubing length to keep the pour from foaming up. Right now, I plan to run two kegs off picnic taps out of my garage refridgerator until I get around to installing taps through the door (Im not sure what my plans are for the 4tap keezer right now).
I continue to learn on my own as I go, so any advice to keep me pointed in the right direction will be greatly appreaciated.
Cheers!!
GDubs
- 4 tap keezer
- 5 corney kegs
- 2 CO2 tanks with regulators
- 24g SS brew kettle
- misc carboys, syphons, hydrometers, taps etc
All of it had been sitting around for a few years but was super clean, with very low mileage. Needless to say I was thrilled!!!
Kegging has been on my short list of things to add to my brewing resume. At this point I have +/- 20 five gallon BIAB batches under my belt, all of which have been bottled. So this past Saturday I replaced all the tubing and o-rings, then cleaned, sanitized and pressure tested everything. Sunday I brewed the "Avg. Perfect NEIPA", which is fermenting along side a Simcoe SMASH that should be ready to go into a keg in a few days. I think I have the basics worked out..... keep it clean, syphon without splashing, C02 @ 20+psi, check the seals, purge the 02, shake, purge, dial back the C02 to +/-12psi, wait, drink.
Am I missing anything? Any other suggestions that aren't typically mentioned in the online tutorials that will help shorten my learning curve? Clarifying or dry hopping tips?
I read about using a closed transfer from the fermenter by filling through the liquid side of the corney keg and venting out the gas side but I wasnt sure if this was necessary, or even possible using a standard syphon or required a pump. I also read that there is a sweet spot for tubing length to keep the pour from foaming up. Right now, I plan to run two kegs off picnic taps out of my garage refridgerator until I get around to installing taps through the door (Im not sure what my plans are for the 4tap keezer right now).
I continue to learn on my own as I go, so any advice to keep me pointed in the right direction will be greatly appreaciated.
Cheers!!
GDubs
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