And then there were kegs.


Christmas came early to Taft Canyon this year.  For only a couple hundred bucks, we’re now the proud owners of a kegging system. Three 5-gallon kegs, converted fridge, taps, CO2 tank, gauges – it’s a beautiful thing.

We should be able to get four 5-gallon kegs in here...

We should be able to get four 5-gallon kegs in here…

So, last night when it came time to bottle the Redbeard Magee Oatmeal Stout – we opted for keg instead of bottles.

After reading as much as possible online on how the hell we use these things now that we have them, we took apart the kegs and soaked the bits in oxyclean overnight. The kegs I also filled to the brim with hot water and a scoop of oxyclean and let them soak for 12 hours. While we had been told the kegs were clean by the guy who sold them to us – this step turned out to be critical. There was a lot of old crap clinging to the inside of the kegs – now they sparkle beautifully. Next we sanitized them with StarSan and pressurized them to test them for leaks before filling two of them with delicious beer.

What a pleasure siphoning through a strainer straight into the keg instead of re-racking to get out the hops and then bottling. A quick taste of this stuff tell us that it’s one of the weaker beers we’ve made, but it also has good flavor. Hoping that carbonation helps.

Two taps - with room for more.

Two taps – with room for more. And yeah, we need better handles.

Looking forward to drinking draft homebrew this weekend…

Cheers,

Steve

P.S. We also dry-hopped the new IPA…looking strong.

Two ounces of Cascade hops in the secondary fermenter.

Two ounces of Cascade hops in the secondary fermenter.

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1 Comment

Filed under Buying Supplies, Making Beer

One response to “And then there were kegs.

  1. Ian

    Do you always dry hop with whole cones? I’d be interested to know how much beer you lose to 2 oz of cones. I use t-90 pellets, but of course there’s loss that way, too. Looks good. Also, kegs rule.

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