Kegging beer is really quite simple. After fermentation and secondary(if required) instead of moving your beer into a bottling bucket you will siphon it into a clean and sanitized keg. Once in the keg you'll want to put it in your keezer or kegarator to chill done to 38F. You will hook it up to your regulator and co2 tank with a pressure of 25-30 psi for about 48 hrs. Once the desired carbonation is reached you will then turn down to serving pressure, usually 8-12 psi.
Oct 25, 2019