Kegging

1. Dry hop in a corny keg??

   17 Replies 24097 Views

   First post by jakethesnake559, 12 years ago

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   Hi all, I think I may have been misled by my LHBS and am in serious need of some help from people that actually know what they are doing....you guys!!
   My APA had just finished fermenting and I was about to rack it with some nice Cascade hops.
   Then I got to thinking if I could just transfer it to my corny keg and put the hopsock in with it.
   According to my LHBS, this would be no problem at all, but then when went to carb it up and took the first pour, I had tiny hop particles in my beer. Tastes...

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   New to the forum, but not to dry hopping in a keg. I use the dental floss method described by Thughes with a fine mesh nylon bag, but I also add a sure screen to make sure that my dip tube does not clog. These fit well over a dip tube on a keg and look like the bazooka tubes that some people use in mash tuns and boil kettles. Cheap and works for me. You could probably go even cheaper and use the stainless water supply hose as well.
   17 Replies
   24097 Views
   Last post by tbd
   12 years ago
2. Multiple dispensing taps or one tap and a manifold?

   54 Replies 54599 Views

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   First post by PistolPatch, 13 years ago

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   iijakii's thread here got me thinking on this.
   
   I remember when I started kegging, I thought that two taps would be heaps! I now have the ability to serve 7 different beers. I live in an apartment so what happened there? :o
   
   LOL!
   
   For my dispensing fridge, I have an upright freezer (just like an upright fridge) with a temperature controller that keeps the kegs at dispensing temperature.
   
   I also have only one tap - not seven!
   
   All kegs are connected to this one tap so every beer I pour, whether...

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   I love this thread! Thanks a heap for reviving it zap and with such well thought-out posts :champ:. Lots of clever thinking there - please continue :thumbs:.
   
   Good timing too as I finally was able to return my dodgy kegs and so am ready for a complete fridge re-build.
   
   Thanks also to hashie for reminding me of the old stuff and to Stux for providing that link. You three have given me lots to think on. Really want to get this new set-up 'perfect'.
   
   :peace:
   PP
   54 Replies
   54599 Views
   Last post by PistolPatch
   12 years ago
3. serving cold beer on tap at an outdoors event

   11 Replies 11746 Views

   First post by shibolet, 12 years ago

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   We just had the final ceremony of the Israel branch of the Samuel Adams Longshot home-brewers competition.
   none of my beers placed :nup: .
   but that's not the point of this post.
   the contestants had a chance to serve their beer to the public and get some real feed back from the man on the street .
   so i had to find a way to serve my kegged beer cold.
   i was too cheap to buy or build a jockybox. so i opted for a method that would allow me to keep the cold kegs insulated and cold for a whole...

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   So, did it do the job - stay cool for long enough?
   
   PP
   
   it certainly did. added a bag of ice cubes at the start and than a bit more a few hours later. after six hours there were still ice cubes in the barrel.
   11 Replies
   11746 Views
   Last post by shibolet
   12 years ago
4. natural carbonating a Munich Helles in the keg

   1 Replies 4524 Views

   First post by shibolet, 13 years ago

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   my first lager is just about ready for packaging.
   i'm thinking of kegging it and naturally carbonating with priming sugar. I figure that if the beer needs to condition cold for 4-6 weeks anyway, i could just leave it and forget about it.
   if i force carbonate, i will end up checking on it every day and worrying whether it's carbonated properly and whether my CO2 tank is leaking.
   so my question is how much priming sugar should i use and will i get way too much yeast sediment in the keg?

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   Hey Shib, I naturally carb all my kegs and really don't have a problem with sediment. The first pint or 2 might have a bit, but after that it's all good.
   
   I generally use 76 grams of sugar to prime my kegs. This gives me ~2.4 volumes of CO2.
   1 Replies
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   Last post by hashie
   13 years ago
5. Bottiling from a keg

   6 Replies 10727 Views

   First post by jmbingham, 14 years ago

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   I saw this on the homebrew talk forum. I used my bottling wand or stick whatever it is called , stuck it thru a #2 cork stopper and the end into a picnic tap.Made sure it was long enough to depress the end in the bottle and the cork to seal.When pressure would build up you press the side of the cork to let air out. Worked great 2 hours later beer had great carbonation. Don't know how long they would keep using this method, but was easy and quick :) I think the other post probably explains this...

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   This is still a big bugbear for me, and I'm yet to master it :P
   
   So no-one chills the bottles before filling?? I think I'm getting there, but maybe I'm not purging enough gas from the keg before I start. You'll have to give me a demo next time you're over Pat :P
   6 Replies
   10727 Views
   Last post by NME
   14 years ago