Hey yall, just got my first keg system and looking for some advice from experienced homebrewers. Things like begginner mistakes or common sense that may elude a noob. More specifically i guess what i was wondering about was the temperature the keg sits at (once carbed) as opposed to the temperature you might want to serve at. I understand temp affects the co2 concentration so i was looking for a way to simplify the conversion from warm to cold. I have 3 roomates so keeping it in the fridge isnt an option, but its cold outside the house and im keeping an open mind. kay now im rambling. Thoughts comments concerns?
Download "A Bottler's Guide to Kegging" at the bootom of the page at this link... http://www.homebrewersassociation.org/pages/zymurgy/free-downloads It's an easy read, a great kegging primer, and will answer your questions.
So you plan to keep the keg outside? Don't know how good that'll work. There is a chart, here. It'll tell you what pressure based on temp that you want to set for whatever volumes of co2 that you want. You'll want a consistent temp more than anything. If the temp is moving all over the place you'll risk under/over carbing the beer. If you carb it at a certain level you like, and the temp warms, and you serve, you'll end up with a foamy mess coming out of the keg lines because the temp isn't consistent. The main issue will just be trying to control foaming, which will make you hate kegging.
If you can't control the temperature with some consistency, you may run into issues with carbonation. I keep my kegs in a temp controlled freezer (where I also condition/lager stuff). Sometimes my freezer will be far too cold to serve beer at (35F), but I'll warm the glass up with hot water before I pour to compensate.
Make sure that CO2 tank is tight to the regulator with a nylon washer in the middle... I lost 5# of CO2 that way Otherwise, keep it cold-ish (40 or so) and have decently long lines (6-10 feet) and you shouldn't have problems. I certainly didn't put much thought into my set-up and it's going fine. Just follow the instructions & charts re: volumes of CO2 per style.
Indeed! Very little to obsess over, actually. Keep it clean, keep it at the proper temperature and pressure, 6' x 3/16" beer lines, and it works like a charm! No foam, no waste, and no empty bottles to count!
You need to get a refrigerator for the keg. Temperature stability is critical. If you just keep the keg outside, you will not be able to maintain proper carbonation levels or serving temperature, both of which are pretty important.
I second that. I have a picnic tap with a 3ft. line and I end up with way to much foam if I leave the CO2 dialed in at the appropriate level for my beer... I end up having to bleed the keg a little and reduce the C02 amount... and its a waste.
Are you telling me that your roommates would actually bitch about a keg of fresh, homebrewed beer in the house fridge? Get your priorities straight! LOL
Thanks all, good to know how important temp is, and ill make sure to avoid foaming. Might just have to drink warm dunkel, or clean out that god forsaken fridge.
No shit. But if he's keeping them outside, the temp will not be stable, and he'll have issues. Hence my warning that he won't get consisent carbonation. OP: You could buy a jockey box, but thats gonna cost roughly as much as a used fridge to make/buy, so.. best bet, is get a fridge if you want to keg.
