BREWING.
OUR OBSESSION.
OUR OBSESSION.
1. REPLACING AN EMPTY CO2 CYLINDER:
• Close the main cylinder valve by turning in a
clockwise direction.
• Close the secondary shut-off valve by turning to a
horizontal (east/west) position on the lower stem
pipe.
• Remove the empty cylinder.
• Remove dust cap from new and/or replacement
CO2
cylinder.
• Reattach regulator assembly to new/replacement
cylinder (tighten with wrench).
• Slowly open main valve all the way.
• Readjust regulator pressure (if necessary)
between 10 – 12 PSI/lbs.
• Open the secondary shut-off valve by turning to
a vertical (north/south) position on the lower
stem pipe.
2. FILLING YOUR KEG:
• Take off your Keg lid by pulling back the lid lever.
Clean and sanitise your Keg.
SEE CLEANING AND MAINTENANCE.
NOTE:
You can fill it with CO2 before filling it with
beer to ensure that there is no oxygen in the Keg if
you wish. Make sure you release the pressure from
the Keg before opening.
• To fill your Keg with beer, use an auto syphon to
transfer beer from your fermenter to the Keg. Do
not allow the beer to splash in the Keg as this will
introduce oxygen into your beer and create off
flavours.
• When you have finished adding your beer, put the
lid back on and close it by pulling the lever down
and make sure the Keg is sealed properly.
3. CARBONATING YOUR BEER:
Using CO2
to force carbonate your beer is a method
of carbonating beer quickly. When doing so, there
is always a risk of over-carbonating, so please be
extremely cautious. There’s various methods to
force carbonate beer. The below is a commonly
used method.
• Chill the keg in the kegerator for 1 hour after
transferring the beer.
• Connect the CO2
line by attaching the grey
gas disconnect to the ‘in’ post on your keg.
Important: Make sure your liquid line (black) is
NOT connected to the tap tower at this point.
• Adjust the pressure to 30 psi and leave for
2 days.
• Drop pressure to about 12 psi and leave for one
more day.
• Take CO2
line off, pull the purge valve on top of
the keg lid to release some pressure if necessary.
Be careful as the beer may foam.
• Chill the keg for 4 hours. Connect the CO2
line at
8-10 psi and enjoy your beer.
4. DISPENSING BEER:
Use the following techniques to dispense beer with
approximately 2 cm (0.7”) of head.
• Rinse a ‘beer clean’ (rinsed with water) glass
under cold water.
• Place glass beneath tap, and tilt at a 45˚ angle.
Leaving approximately 0.5 cm (0.2”) between the
glass and the tap.
• Fully draw the dispenser handle and fill the glass
to 2/3 full.
• Level the glass and finish topping off by
continuing the pour in the centre of the glass.
• Make sure the handle is fully returned to its
previous ‘off’ position when the draw
is complete.
DO NOT:
• Begin the draw with the glass in an upright
position.
• Use frosted glassware, as the temperature
between the frozen glass and the beer in the keg
can cause a ‘wild’ draw (too much foam).
• Partially (or slowly) draw the dispenser handle,
this will lead to unnecessary turbulence in the
dispenser tap as the beer travels through it,
causing a substantial amount of foam in
the glass.
5. A NOTE ON FINE TUNING YOUR KEGERATOR
• There are three factors in fine tuning your
Kegerator, gas pressure, beer temperature and
pouring hose length. We supply 3 m (9.8 ft) hoses
which helps to reduce the pressure at the tap.
This allows you to have a higher pressure in your
keg, which adds more gas to the beer but still
pours without excessive frothing.
• The colder the beer the more gas it will hold.
3 m (9.8 ft) of hose will allow you to increase the
OPERATING INSTRUCTIONS
