Copper Tun Beer Keg System, Руководство пользователя

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BEER KEG SYSTEM
(32 psi) continually for 2 days under normal
refrigeration temperature (4 deg. C) your
beer should be gassed correctly. Reduce the
pressure to the dispensing pressure of 70kpa
(10psi) and test for carbonation.
To reduce the pressure in the keg, turn down
the pressure on the regulator by unscrewing
the adjuster. Vent the keg to reduce excess
pressure then slowly screw the adjuster in until
the new pressure is achieved. If liquid is forced
back into the regulator then it may be damaged
beyond repair.
When you are satisfied with the level of
carbonation leave the keg at the dispensing
pressure and it will not absorb any more gas
even under refrigeration.
Remember that the amount of carbonation your
beer needs is dependent on several factors:
• Dispensing temperature
• Beer style
• Personal preference
• Type of tap used
Your exact situation may need some trial and
error to find what is best for you. For example
with an English style Bitter you may prefer a
lower rate of carbonation but with a German
Weizen you may want it more effervescent. The
rate of carbonation is entirely up to you.
If you have over carbonated your keg in error
then gas can be removed from the keg. Turn
off the gas bottle and vent the gas from the
headspace by releasing the pressure relief valve.
Leave the gas bottle off and let stand for 1 hour
while you repeatedly release any gas from the
headspace. This will release some of the gas
that is dissolved in the beer. When you have
removed enough gas you can again turn on the
gas and test. Repeat if necessary.
DISPENSING:
Now for the good part - pulling that first beer!
First reduce your keg from carbonating pressure
to dispensing pressure.
Do this by turning down the set screw on the
regulator. If the pressure doesn’t come down as
you turn the screw you may have to vent the keg
using the safety relief valve to release the excess
pressure. A suggested dispensing pressure
is 70kpa (10 psi).
Even if the beer was clear when you kegged it,
you will still get some settlement at the bottom
of the keg, so the first glass may be a little
cloudy. We suggest pulling a couple of glasses
through until it clears. Whether using a gun or
a tap always dispense with it fully open, if it is
only part way opened you will end up with all
froth and no beer. Dispensing, like carbonating,
can be trial and error - plenty of practice will see
you right!
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Your keg should be filled to approximately 12-25 mm (1/2 to 1 inch) from the bottom of this tube. Any remaining beer
can be bottled using 2 Brewcraft Carbonation Drops for each 750 ml bottle, making sure to seal the bottle securely.
Once the keg is full, replace the hatch cover and move keg to the prepared fridge. Assuming your gas line was cut to
length it should be long enough to reach outside the fridge so you can connect it to the gas bottle. Turn the gas bottle
on and set the pressure on the regulator to between 70 and 100 kpa (10 - 15 psi) and connect the gas line to the keg.
PRIMING THE KEG WITH CO2:
You need to purge the headspace of the keg of any oxygen to protect the beer from oxidisation. By releasing the pres-
sure release valve, the CO
2
will flow into the keg and the air will flow out through this valve. This is called burping the
keg and is best done in three short bursts.
CARBONATING :
The absorption of the CO
2
into your beer can depend on many things, most particularly the temperature of the beer, the
pressure at which it is applied and the length of time pressure is applied.
The CO
2
will be absorbed at a faster rate when the beer is cold (the beer will not absorb gas at room temperature) so if
you apply 230kpa (32 psi) continually for 2 days under normal refrigeration temperature (4
o
C) your beer should be
gassed correctly. Reduce the pressure to the dispensing pressure of 70kpa (10psi) and test for carbonation.
To reduce the pressure in the keg, turn down the pressure on the regulator by unscrewing the adjuster. Vent the keg to
reduce excess pressure then slowly screw the adjuster in until the new pressure is achieved. If liquid is forced back
into the regulator then it may be damaged beyond repair.
When you are satisfied with the level of carbonation leave the keg at the dispensing pressure and it will not absorb any
more gas even under refrigeration.
Remember that the amount of carbonation your beer needs is dependent on several factors:
dispensing temperature
beer style
personal preference
type of tap used
Your exact situation may need some trial and error to find what is best for you. For example with an English style Bitter
you may prefer a lower rate of carbonation but with a German Weizen you may want it more effervescent. The rate of
carbonation is entirely up to you.
If you have over carbonated your keg in error then gas can be removed from the keg. Turn off the gas bottle and vent
the gas from the headspace by releasing the pressure relief valve. Leave the gas bottle off and let stand for 1 hour
while you repeatedly release any gas from the headspace. This will release some of the gas that is dissolved in the
beer. When you have removed enough gas you can again turn on the gas and test. Repeat if necessary.
DISPENSING:
Now for the good part - pulling that first beer! First reduce your keg from carbonating pressure to dispensing pressure.
Do this by turning down the set screw on the regulator. If the pressure doesn't come down as you turn the screw you
may have to vent the keg using the safety relief valve to release the excess pressure. A suggested dispensing pressure
is 70kpa (10 psi).
Even if the beer was clear when you kegged it, you will still get some settlement at the bottom of the keg, so the first
glass may be a little cloudy. We suggest pulling a couple of glasses through until it clears. Whether using a gun or a tap
always dispense with it fully open, if it is only part way opened you will end up with all froth and no beer. Dispensing,
like carbonating, can be trial and error - plenty of practice will see you right!
HELPFUL POINTS TO NOTE:
x
To convert kpa to psi - Divide kpa by 7 (7 kpa = 1psi).
x Beer matures quicker in kegs than in bottles.
x The beer will keep indefinitely in the keg as long as you have been careful with cleaning and sterilising. As the
beer is dispensed it is replaced by sterile CO
2
, this protects the beer while dispensing.
x To further improve the clarity of your kegged beer, transfer the cleared beer into a clearing cube and store in a
fridge for 3 days prior to transferring to the keg. This should be done at the time that you add the finings. This
will further reduce any sediment that will be transferred into your keg.
www.brewcraft.net
Beer Keg System
The complete guide to kegging and dispensing your beer .
Reorder Code: 72118
Edition: 25/01/08