Kegging Your Homebrew

I have been kegging my beer for about 8 years. I kicked the bottling habit and never looked back. Time and convenience are the top priority in my brew house these days (especially with two little ones to chase around). I greatly appreciate the process of cleaning out one big bottle instead of 50 or so small ones. Because kegs are sealable, I can clean sanitize and seal it up until I am ready to use it. Unlike bottles where I prefer to sanitize them the night I bottle. And there is nothing better than heading out to the garage with my favorite stein, snifter, mug, pint glass or bucket at the end of a hard day and pour a draft beer. Perfectly carbonated to your own preferences, crystal clear and cold. Not to mention after you drink a bucket worth of beer you can go back for a half bucket if you need just a little more to top yourself off. I always felt like it was a waste to open another 22oz beer when I only really wanted a couple more sips to wash down that last slice of pizza.

OK, I am making myself thirsty…where’s that bucket?

John and I are going to cover a series of posts on making the move from bottling to kegging. John is still a devoted bottler. But even he is starting to crave that convenience of one big stainless bottle. We are going to cover the basic equipment, carbonation levels, balancing your system and even adapting a chest freezer to a kegerator. We’ll going to walk through all the parts and the process.

And of-course we’ll have to pour a couple pints along the way too.

BREW ON!

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