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Set-Up Make sure all Co2 lines are clamped. If you use a 3/16” beer line, you do not have to clamp. To install the 3/16” beer line on the ¼” tail piece or faucet shank, soak it in very hot water for a minute or two and it will soften enough to push on. Make sure it is at least 6 ft long. This prevents foaming. When connecting the beer nut (beer line) to the coupler, make sure the beer washer goes in between the beer nut and the beer in side (top) of the coupler. Make sure there is an o-ring or plastic or fiber washer between the regulator and the tank. No metal on metal. Also you do...

It’s almost time to watch the football game. You have a full keg of beer in the kegerator and some friends are coming over. You pour yourself a cold one to make sure everything is adjusted properly and the beer tastes terrible and is foaming excessively. The cause of your troubles is a dirty beer line.  Mold, bacteria, yeast, and precipitate build up in your line and can “yellow flag” your day. You should clean your beer line every 2 weeks with beer line cleaner.  Proper sanitation will make a much better beer tasting experience.  Follow the steps below to clean your system Shut off the gas at the tank or regulator. Un-tap the disconnect (coupler) from the keg. Unscrew...

    Yeast is a very important factor in making great beer but is also a very expensive component of beer. If you feel competent in your sanitation, reusing yeast can save you money.     The Easiest Way is to simply "pitch" new wort onto the trub of a newly racked batch of fermented beer. The advantage is that it is quick and easy. The disadvantage is that this works only when, going from lighter to darker, and less hoppy to more hoppy beer. Otherwise color a flavors will carry over. Another disadvantage is this will work only one time. DO NOT pitch a third beer on the trub  from your second re-pitched beer. Trying to reuse several generations this way will lead...

Cleaning and Sanitizing: Both a cleaner and a sanitizer should be used. Each has their own function. Cleaners remove organics which are food for unwanted contaminants. PBW is an example of a cleaner. Use 1/2 tablespoon in 1 gallon of warm to hot water. Let it soak. Scrub surface with brush and rinse 3 X using water. Sanitizers remove the unwanted contaminants (bacteria and yeast). Star San is an example of a sanitizer. Dilute 1/4 oz in 1.25 gallons. Place in a spray bottle and or dip equipment just prior to use. It can be used wet. 30 seconds of contact will kill 98% of the bacteria. A good rule is to clean all your equipment after its use. Then...

Confused on how much sulfite to use? This easy to understand chart will help.