• How to Carbonate Beer in a Keg

    One of the joys of kegging your beer is not having to endlessly clean bottles or them occasionally exploding in your garage. Force carbonating is also another advantage of kegging, allowing you to carbonate faster and without the sediment found in the bottom of the bottle when naturally carbonating.

    Of course you can naturally carbonate in a keg by adding the correct amount of sugars and keeping it warm for about two weeks but most people prefer to 'force' the carbonation into the be... Read More >

  • Hops!

    For many, hops are the most exciting ingredient in beer. When talking to anyone about hops the first thing you will probably hear as the fun fact of the day, they’re closely related to marijuana. Don’t get too excited though, hops contain no THC.

    Hops provide a lot of the aromatic character and majority of the bittering character within beer. Traditional hop varieties were quite low in Alpha acids and require... Read More >

  • Yeast and Bacteria

    Yeast is the magic ingredient in beer that transforms sugar into carbon dioxide (CO2) and Ethyl Alcohol.  There are an enormous variety of yeasts both on the market and in the wild ready to capture, however there is one key difference between yeast that helps us to identify what species it is and how it will behave through fermentation. Simply put, yeast breaks into two categories, Saccharomyces Cerevisiae, and Saccharomyces Pastorianus. The notable difference between these two and how we do... Read More >

  • Help, my tap's pouring foam!

    One of the more common questions we get is why is my kegerator pouring mostly foam? Although it's a common issue it's not usually an hard one to fix. Follow these steps to understand why beer foams up and how to stop it.

    With a kegerator system you will usually get a little bit of foam with the first pour as the tap cools down. A font fan will help to reduce this, they can be purchased separately but do come standard in all our Keg Master kegerators. Commercial pubs use glycol chilled fonts to keep the taps icy cold and are usually pouring beers more frequently than on a home kegerator. If you are consistently getting foam this may be caused by a variety of issues. Continue reading

  • What is Sour Beer and how is it made Sour?

    Unbelievably, sour beer is for the most part still the same as the beers you’re drinking on a day to day basis. The beer starts the same way, using the four main key ingredients that are used to make regular Lagers and Ales which are water, hops, malt, and yeast. The difference comes in the flavour profile which, as the name suggests is sour. This is achieved by a slightly alternative form of fermentation due to the adding of souring bacteria, namely Lactobacillus or Pediococcus, both of which are lactic acid producing bacteria. The pH level drops through the fermentation which is what causes the taste perception to be triggered and recognised as “sour”.

    Continue reading

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