Setting Up and Using Beer Kegs ..
Part (1) - Setting up Your System:
The Equipment Supplied with Your Keg Kit:
| * 2 x 19 Litre Ball Lock Kegs |
* 1 x CO2 Regulator |
| * 1 x Hose Nip and Nut |
* 1 x Plastic Gas Disconnect |
| * 1 x Plastic Liquid Disconnect |
* 1 x 3 M length of 5 mm Gas/Beer Line |
| * 3 x Stainless steel Hose Clamps |
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Your Keg System will be supplied with either a Beer Tap or Beer Gun depending on your needs.
You will also need the following [Arranged from a source other that Top Drop!]:
* CO2 Gas Bottle
* A converted Fridge to hold your Keg
Kegs:
The Kegs used in this system are second-hand stainless steel, 19 litre, fully reconditioned post-mix kegs. Each has a hatch cover for ease of cleaning and filling. They include Gas In and Beer Out Valves as well as a Safety Release Valve.
Disconnects:
All kegs are fitted with ball Snap-Lock Fittings. The Locks are of hardened plastic and work on the same principle as garden hose fittings, giving fast and easy connection/disconnection of the Beer and Gas Lines from the Keg.
C02 Gas Bottles:
Gas bottles are not provided with your Beer Kit. Bottles are hired from Gas Suppliers such as BOC, CIG, or Liquid Air. There is a nominal monthly charge plus a charge for each refill. The most common size used is "D", which weighs about 20 kg and is about knee height.
Gas Pressure Regulator:
A full C02 gas bottles carries a pressure of around 5,600 KPa (800 PSI). You will need only 300 KPa (47 PSI) to operate your Keg system. This reduction in pressure is achieved by the use of a Pressure Regulator.
The Regulator is adjustable via a screw control and a Input and output pressure gauge which allows accurate regulation to the correct operating levels. Determination of the remaining liquid gas in the bottle is by weight, not by the pressure contained within the bottle.
Preparing the Fridge:
Kegged beer is best kept within a modified fridge. This optimises the storage temperature as well as ensuring the most enjoyable consumption.
Be aware that some older fridges do not have a level or flat inner base lining and therefore must be levelled prior to storage of your Keg.
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An aperture must be cut thought one side of the fridge to accommodate the Gas Line from the C02 bottle. Care must be taken that no electrical or plumbing connections are damaged in so doing, and that the position of the hole is suitable for the size and position of the Keg.
Another aperture must be cut for the Beer Line. This is best done in the door as shown. Once again be careful of interference with electrical or plumbing connections. |
Holes should be minimally larger than the lines which they accommodate and flexible sealant can be used to minimise temperature loss from the fridge.
If a tap is used on your Beer Line it will need to be mounted onto the fridge door, thus requiring a locking nut to be attached inside the door. Be careful not to crush the door as you tighten the tap fitting. Rigid PVC tubing inserted as a filler/spacer can ensure that the tap lock-nut can be tightened without this occurring.
Ensure sufficient length of Beer Line to allow the door to be fully opened whilst the line is connected.
Part (2) - Using Your System:
Fermenting Your Beer:
Ferment your beer in the normal way. When complete add Beer Finings and allow to stand in a cool place. If heat has been provided during fermentation ensure that this is turned off. It usually requires at least 2 days to settle and become bright. When the beer has cleared it is ready to transfer to your Keg.
Cleaning and Sterilising Your Keg:
This should be done immediately prior to transferring your cleared beer to the Keg. We recommend using "Cellarman" as the cleaning and sterilising agent.
First, remove any pressure within the keg, remove the lid, and empty the keg of residual beer. Add 4 teaspoons of Cellarman, top up with warm water, and allow to stand for 15 minutes.
Empty the Keg, scrub the interior with a plastic scouring cloth to remove build-up, then add a further 4 teaspoons of Cellarman and top up with warm water to within 25 mm of the gas inlet tube. Refit the lid and pressure the Keg to 70 Kpa. Once pressured run cleaning fluid through the outlet hose and tap assembly. Let stand for 5 mins then repeat the process.
Release the pressure in the Keg, disconnect the Gas Line, drain the Keg, and refill with fresh clean water. Reconnect the Gas Line, re-pressure the Keg and flush the discharge with clean water. Once clean, de-pressure the Keg, disconnect the Gas Line and empty the Keg. Your equipment is now clean and ready for use.
Transferring Your Beer to the Keg:
Fit a length of clean and sterilised tubing to your Fermenter Tap. The line must be long enough to reach the bottom of your Keg to allow filling from the bottom. Beer is also drawn from the bottom of the Keg once it is use, via the "Dip Tube" which is positioned inside the Keg. The short tube carries the C02 gas used to pressure discharge the beer.
Your Keg should be filled to within about 1/2 to 1 inch below this Gas Inlet Tube. Any remaining beer can be bottled using a heaped teaspoon of white sugar per 750 ml bottle and securely sealed.
Once the Keg has been correctly filled, replace the lid and transfer it to the fridge. Connect the Gas Line from the C02 regulator to the Keg. Turn on the Regulator and adjust the pressure to 70 - 100 KPa. (10-15 PSI).
Priming the Keg with C02:
Purge the headspace in the Keg (the airspace above the beer) with C02 to ensure that all air is removed from the Keg. This is essential to prevent oxidation of the beer. This is done simply by allowing C02 to flow through the Keg and out of the Pressure Relief Valve. (not the tap!) The process is called "burping" the Keg and is best done using three short bursts.
Carbonating:
The absorption of the C02 into the beer will depend on a number of factors, the main being - the temperature of the beer, the applied Gas pressure, and the length of time the pressure is applied.
The colder the beer and the higher the pressure, the faster the absorption. Increasing the time will increase total absorption. Correct gas absorption will occur at 4oC, 230 KPa, for 2 days. Test carbonation by reducing the Keg pressure to 70 KPa (10 PSI) to allow safe and correct discharging.
NOTE: Always disconnect the Gas Line from the Keg before reducing the Regulator pressure otherwise liquid may be forced back into the Regulator causing permanent damage.
When you are satisfied with the level of carbonation store the Keg at 70 KPa. This will retain the carbonation at the adjusted level. Carbonation is very subjective and can vary with your dispensing equipment, beer style (eg English Bitter vs German Weizen), and day temperature - so the levels required can change.
Over-carbonation can be reduced by turning off the Gas Bottle and vent the gas in the Headspace by releasing the Pressure Release valve. Let stand for 1 hour then repeat. Re-connect the Gas and test. Repeat this cycle as often as necessary until the required level is obtained.
Dispensing:
Ensure that your Keg is at Dispensing Pressure. (70 KPa - 10 PSI) The first discharge will carry some sediment so it is best discarded - usually the first 2 glasses. Always dispense with the Tap or Gun fully open to minimise frothing. Dispensing is a practice which gets better with practise!
Points to Note:
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(1) |
Beer matures quicker in Kegs than in bottles. |
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(2) |
Beer keeps indefinitely in Kegs - provided that the Keg is correctly cleaned and sterilised. C02 above the surface of the beer ensures protection from atmospheric oxygen. |
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(3) |
If you wish to improve the clarity of your beer it can be transferred to a Clearing Cube in a fridge or Cold Store for 3 days prior to kegging. This should be done at the same time as adding your Finings. this will also minimise the sediment in the Keg. |
Please Note - It is illegal to distil alcohol within Australia |
