I have been kegging my homebrews in corny kegs for about 4 years now, nearly exclusively. When I happened into a couple of pin locks, I outfitted my kegerator to handle them and never looked back. I recommend this route to anyone I talk to about it, and it has saved me a monumental amount of time, space, and headache throughout the years.
The one significant drawback to kegging is, of course, the portability and storability of bottles. They make a great gift for any number of occasions (I am packing quite a few into the car this weekend as a wedding gift, as well as a "thanks for letting me crash on your couch" gift.) When you are using kegs, you are committed to your pipeline for the life of the keg. With my two taps, I have to carefully plan to make sure I have proper variety on tap at any time. If I am reminiscing about a beer 3 months after it has kicked, my only choice is to brew it again. You also lose the ability to cellar your batches for variable amounts of time.
There are quite a few options for filling a vessel (bottle, growler, etc.) after the beer has been carbonated, but usually they come with an inherent set of mess and pain, and are imperfect at preserving carbonation. I have never used a bottle gun, but have built and used a counter pressure filler with some success, as well as a good bit of wasted brew and hassle, even with a second set of hands helping.
My solution is clearly not a breakthrough in any way, nor do I claim to be the first person operating this way. I have not been able to find any posts on here explaining a similar method, so I thought I would lay it out in a few simple steps. While you do not necessarily need any additional equipment than you would need for kegging, sanitation can be greatly improved through use of a $3.50 picnic tap and corresponding bev line/disconnect. My directions will assume this method.
1. Rack beer to keg. I have done this both before and after cold-crashing, with similar results. If you are priming and letting keg naturally carbonate, add priming sugar during racking. Since priming sugar necessary is different from bottling to kegging, carbonation drops are suggested (a few bucks from LHBS or online). If priming you can skip step 6.
2. Sanitize bottles/caps- as many as you want to fill. I typically do at least a 12 pack, but you could technically fill an entire batch of bottles.
3. Sanitize dispensing equipment. If using picnic tap, soak in sanitizer and make sure some is run through line. Spray sanitizer on keg post.
4. Stage bottles, caps (on top of bottles), capper.
5. Hook keg to CO2, under just enough pressure to push beer out of faucet.
6. Add carbonation drops per mfg. directions to bottles.
7. Fill bottles. You can cap as you go, or lay caps back on top of the bottles then cap all at once (my method when doing this alone). There is no carbonation to worry about escaping- the only worry is the normal bugs.
8. Bottles will condition as normal, and then you can continue to carbonate the rest of the batch as you prefer. The increased headspace actually helps me carbonate (I usually at least start my kegs with the 'rocking' method.
There you have it- my simple method by which about a quarter of my beer gets into bottles as painlessly as possible. Now I can decide any time to share with friends, or squirrel away to myself to age.
The one significant drawback to kegging is, of course, the portability and storability of bottles. They make a great gift for any number of occasions (I am packing quite a few into the car this weekend as a wedding gift, as well as a "thanks for letting me crash on your couch" gift.) When you are using kegs, you are committed to your pipeline for the life of the keg. With my two taps, I have to carefully plan to make sure I have proper variety on tap at any time. If I am reminiscing about a beer 3 months after it has kicked, my only choice is to brew it again. You also lose the ability to cellar your batches for variable amounts of time.
There are quite a few options for filling a vessel (bottle, growler, etc.) after the beer has been carbonated, but usually they come with an inherent set of mess and pain, and are imperfect at preserving carbonation. I have never used a bottle gun, but have built and used a counter pressure filler with some success, as well as a good bit of wasted brew and hassle, even with a second set of hands helping.
My solution is clearly not a breakthrough in any way, nor do I claim to be the first person operating this way. I have not been able to find any posts on here explaining a similar method, so I thought I would lay it out in a few simple steps. While you do not necessarily need any additional equipment than you would need for kegging, sanitation can be greatly improved through use of a $3.50 picnic tap and corresponding bev line/disconnect. My directions will assume this method.
1. Rack beer to keg. I have done this both before and after cold-crashing, with similar results. If you are priming and letting keg naturally carbonate, add priming sugar during racking. Since priming sugar necessary is different from bottling to kegging, carbonation drops are suggested (a few bucks from LHBS or online). If priming you can skip step 6.
2. Sanitize bottles/caps- as many as you want to fill. I typically do at least a 12 pack, but you could technically fill an entire batch of bottles.
3. Sanitize dispensing equipment. If using picnic tap, soak in sanitizer and make sure some is run through line. Spray sanitizer on keg post.
4. Stage bottles, caps (on top of bottles), capper.
5. Hook keg to CO2, under just enough pressure to push beer out of faucet.
6. Add carbonation drops per mfg. directions to bottles.
7. Fill bottles. You can cap as you go, or lay caps back on top of the bottles then cap all at once (my method when doing this alone). There is no carbonation to worry about escaping- the only worry is the normal bugs.
8. Bottles will condition as normal, and then you can continue to carbonate the rest of the batch as you prefer. The increased headspace actually helps me carbonate (I usually at least start my kegs with the 'rocking' method.
There you have it- my simple method by which about a quarter of my beer gets into bottles as painlessly as possible. Now I can decide any time to share with friends, or squirrel away to myself to age.
