Anyone who's spent a summer weekend bottling a 20-litre batch knows the pain – sanitising dozens of bottles in sweltering heat, wrestling with sticky priming sugar, and crossing your fingers that everything carbonates evenly. There's got to be a better way, right? Absolutely there is, and it's called kegging. Kegging isn't just about making life easier (though it definitely does that). It's about serving beer that tastes exactly as you intended, every single time. No more flat bottles mixed in with gushers, no more bottle conditioning mysteries – just consistently great beer on tap whenever you fancy a cold one. WHY KIWI BREWERS ARE SWITCHING TO KEGS Think about the last time you had a perfectly poured beer at your local pub – that smooth, creamy head, the right amount of carbonation, served at just the right temperature. That's what kegging can do for your homebrew. It transforms your kitchen into your own personal pub. Here's what you'll need to get started: * Quality Cornelius keg (19 or 20-litre sizes work perfectly) * CO2 bottle with regulator setup * Ball lock connectors for gas and liquid * Proper brewing cleaner and sanitiser * Beer lines and tap system SETTING UP YOUR KEG: THE KIWI WAY STEP ONE: GIVE IT A GOOD CLEAN Start with hot water and a solid dose of brewing cleaner. Seal up the keg with a touch of CO2 pressure and shake it like you mean it. Every surface inside needs to get acquainted with that cleaning solution. Let it sit for ten minutes – time for a quick coffee break. STEP TWO: FLUSH THE SYSTEM After another good shake, run some cleaning solution through your beer line. This isn't just about the keg – those lines matter too. Release all pressure, tip out the cleaner, and repeat the process with hot water to rinse everything clean. STEP THREE: SANITISE EVERYTHING Mix up your sanitiser according to the bottle instructions, pressurise the keg again, and give it another thorough shake. Run sanitiser through your liquid line as well – everything that touches your beer needs to be spotless. STEP FOUR: FILL 'ER UP Once your keg's clean and sanitised, transfer your beer using a clean siphon. Get that lid on tight and you're ready to start carbonating your first keg of homebrew. CONNECTING YOUR KEGGING SYSTEM Those colour-coded connectors are brilliant once you get the hang of them. The grey one (grey for gas) clips onto the post with the little notch. Just lift the collar, push down until it clicks, and you're connected to your CO2 supply. Your black connector (black for beer) goes on the smooth post. Same deal – lift the collar, push down, and listen for that satisfying click. When you need to swap kegs, just lift the collar and pull straight up. CARBONATION METHODS THAT WORK EVERY TIME Here's where kegging gets really interesting. Unlike bottle conditioning where you're hoping the yeast does its job properly, forced carbonation gives you complete control over the process. THE "SHE'LL BE RIGHT" METHOD (OUR TOP PICK) This is kegging at its most relaxed – set your regulator to serving pressure (usually 10-14kPa for most beer styles), hook everything up, and let time do the work over about a week. The key is having a balanced system where your beer line length, temperature, and CO2 pressure all work together properly. Most commercial kegerators come balanced from the factory, but if you're building your own setup, there are online calculators to help you get it right. THE WEEKEND RUSH METHOD Got mates coming round on Saturday and it's only Thursday? Set your regulator to about 200kPa for two days, then drop back to serving pressure. This higher pressure forces more CO2 into the beer quickly, while the final adjustment prevents your first pour from being all foam. THE "I NEED BEER NOW" METHOD (USE YOUR JUDGEMENT) Sometimes you just can't wait. Make sure your keg's properly chilled, set your regulator to 270kPa, and gently rock the keg side to side for about 50 seconds. You'll hear the CO2 rushing in – it's quite satisfying actually. Let it rest for 10 minutes (seriously, don't skip this bit), vent the excess pressure, and test your carbonation. This method can work brilliantly, but it's easy to overdo it – and nobody wants beer erupting all over the garage. READING YOUR CO2 REGULATOR Your regulator's got two gauges telling different stories. The one on top shows your working pressure – that's what you control with the adjustment screw in the middle. Turn it clockwise to increase pressure, anticlockwise to back it off. The gauge on the side shows how much gas you've got left in your bottle. This stays pretty steady until you're nearly empty, then drops off a cliff. Keep an eye on it so you don't run out mid-session. FIXING OVER-CARBONATED BEER Pushed it too hard with the carbonation? No worries – it's fixable, just takes a bit of patience. Vent all the CO2 from your keg, then give it a shake to help the dissolved gas escape from the beer. Let it sit for at least 10 minutes before venting again – trust us on this timing. Test your carbonation with a small pour and repeat if needed. Think of it as learning your system rather than fixing a mistake – every setup's a bit different. GETTING THE MOST FROM YOUR KEGGING SETUP Kegging changes everything about how you serve beer. Perfect carbonation every time, optimal serving temperatures, and no more Sunday afternoon bottle washing sessions. Every brewing method has its learning curve, and kegging rewards those who take the time to understand their equipment. Start with the relaxed approach while you're learning how your gear behaves. Brew regularly, try different carbonation levels, and work out what suits your favourite beer styles. Before long, you'll be that brewer who always has perfectly carbonated beer on tap – your mates will definitely notice the difference. New Zealand's craft beer scene is all about quality and innovation. Kegging lets you serve your homebrew with the same consistency and quality as your favourite commercial beers. Whether you're brewing a crisp Pilsner for summer or a robust Porter for winter, proper kegging shows off your brewing skills. [LINK: BROWSE OUR COMPLETE BREWING 101 RESOURCES] for more techniques to lift your brewing game. Questions about kegging? Drop us a line – we love chatting with fellow Kiwi brewers about what works and what doesn't. What's your go-to kegging method? We'd love to hear about your experiences and any clever tricks you've picked up along the way. Grainfather Team
