How to keg craft beer at home

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  • čas přidán 19. 08. 2024
  • Kegging beer at home is a much easier process for homebrewers compared to bottling. It does take a bit more homebrew equipment, but it's well worth the convenience.
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    This is a "closed transfer" process for transferring beer to a keg. The ultimate goal is to reduce the chance of exposing the beer to oxygen.
    1. Completely fill the keg with a food-grade sanitizer solution (I use Five Star's StarSan).
    2. Push the sanitizer out of the keg with carbon dioxide
    3. Transfer beer from Unitank to keg
    TIP: Be sure to sanitize all tubing and fittings before starting. Additionally, it is good practice to purge all tubing and connection points with carbon dioxide to limit oxygen exposure.
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Komentáře • 8

  • @normodegard183
    @normodegard183 Před 2 lety

    Looks like perfection!

  • @ZachyB117
    @ZachyB117 Před 2 lety +1

    Did this beer carb in the unitank? If so, what does that setup look like? How do you know when it's fully carbed? I have had my eyes on the unitank for a while so I can keg beer that is already carbed without the waiting :)

    • @ryanmichaelcarter
      @ryanmichaelcarter  Před 2 lety +1

      Yea, usually I will carb in the unitank. On the cone of the tank, there is a port for the carb stone (comes with the Unitank). You connect your CO2 to that with 3/8" inch tubing. Usually you get a beer carb'd in about 24 hours. The pressure depends on temperature, but 10-12 psi at 38F works great for most beer. For the carb stone, you'll need about 1-2 psi over your desired pressure because there is some loss in the carbstone.

    • @ZachyB117
      @ZachyB117 Před 2 lety

      @@ryanmichaelcarter shit, sorry, I should have been more specific. Have you naturally carbed in the Unitank? The appealing piece to me is using the naturally created CO2 from the yeast. Saves on spending a ton from using a CO2 tank

    • @ryanmichaelcarter
      @ryanmichaelcarter  Před 2 lety +1

      @@ZachyB117 ooo gotcha! And yea, its super easy. Basically all you need is a spunding valve and a tee/elbow depending on the fermenter. I like to wait until fermentation is about 5-10 points from final gravity, then I'll close up the tank and set the spunding valve to 12-14 psi. The tank will build pressure until it reaches the spunding valve's pressure. It basically acts as a relief valve.

  • @PapaSmurf918Detail
    @PapaSmurf918Detail Před 2 lety +1

    🤜🤛👍🍻🍻🍻🍻🍻