Kegging improved my homebrewing experience

keg-2.5g

These 2.5 gallon ball lock kegs have reinvigorated my homebrewing hobby. I now have 6 of them in rotation and bottling is no longer a giant, messy pain.

The upsides to kegging, for me, are myriad. No more clumsy bottle filler. No more sanitizing cases of empty glass bottles. No more stinky, sticky bug filled bottle collection waiting to be cleaned. At its simplest, you siphon your beer from your fermenter into the keg and seal it up.

The only nuance is carbonation. You can bottle/cask condition in the keg, but you need less sugar (about 1/2-1/3 of what you'd normally use.) If you'd rather, it is also very easy to force carbonate your beer with CO2 and skip the entire bottling sugar step.

I use this handy CO2 charger and this tap, force carbonation is harder with them but it can be done. If you buy a more complex CO2 filling system, it gets quite easy.

Refrigerate a keg for 24-36 hrs before serving. It takes a while to cool them down!

Kegging was a major step in simplifying my homebrew process. Without the mess of bottling this hobby became fun again.

2.5 Gallon Keg New w/ Ball Lock Connections

The art and science of beer: a video feature on the "Pope of Foam"

In this video, Charlie The Pope of Foam" Bamforth, the head of Malting and Brewing Science at UC Davis, explains beer-making and reveals how to pick the freshest pint when you're at a pub. "How Beer Saved The World," "Why I Tease Those Wine Guys," and "How Bird Poop Makes A More Aromatic Belgian Beer" are but a few tidbits.