Mr. Wizard
Topic: Kegging
Priming When Kegging
This is a popular topic and we have run many variations on this basic question in past issues of BYO. I believe that there are some reasons to keg condition and will
Keg-Conditioning Beer
Anthony, the short answer to your question is that it depends on when the beer was filled into your keg. In order to answer this question, a bit of background is required,
Quick Carb Method To Avoid Overcarbing Keg
In my brewing opinion, the only redeeming quality of the old crank and shake method of beer carbonation is that it may properly “carbonate” beer to a desired level when correctly executed.
Removing Yeast Before Kegging
One of the best ways for homebrewers to clarify beer is to simply move the carboy to a refrigerator and hold it cold (38 °F/3.3 °C is ideal, but anything colder than
Kegerator Temperature & Carbonation
When you carbonate beer you need to use the actual beer temperature to determine the head pressure required to hit your target. The easiest way to do this in a small keg
Storing Kegs
Kegging in a simplistic sense is not much different than bottling. The biggest differences between a keg and a bottle are the size of the container and how the beer is removed
CO2 Tank Placement
This question has a very direct answer; it makes no difference at all if you put your CO2 tank inside or outside of your kegerator. Locating the CO2 inside of the kegerator
Tap Line Length
Draft beer dispense problems involving gas breakout, the little bubbles you see in your beer lines, relate to properly balancing your draft set up. All too often, troubleshooting begins by adjusting the
Why is it that draft beer seems smoother and less bitter than bottled beer?
I think there are a few reasons why draft and bottled beer taste different and some of the reasons may recolor your view of draft beer. Some breweries actually have different
Equipping a kegerator with gas on the outside
There is something about homebrewing that seems to result in debates about the home. The most frequent seems to involve brewers commandeering the kitchen and leaving it a wreck. This,
Bottling from a keg
Kary, let me begin by stating for you and other readers that I absolutely despise oxidized beer. When I was a student at UC-Davis (located down the hill from Placerville), one of
Frozen tap lines
The Wiz keeps his cool in an answer about freezing tap lines.
