The basic system comprises a 23-litre stainless steel keg, Pluto beer gun, gas regulator plus all lines and click-on fittings. By using this system it is possible to drink the beer 3 days after kegging. With multiple kegs it will do away completely with the chore of bottling. If however bottling is still required, then that facility can be added, making the bottling of sediment-free drinks possible. It also enables the making of sparkling wines and carbonated soft drinks.

The system operates from standard D size CO2 cylinders (gas code 082) or larger. The average home-brewer would expect a cylinder to last 6-12 months. The gas cylinders are not supplied with the basic system but can be obtained from B.O.C.

The retail price of the basic system is $460, itemised as follows.

Stainless steel keg 23 litre $180.00

Regulator $105.00

Pluto beer gun $135.00

Lines & fittings $40.00

The following items are also available

Bar tap designed to fit into refrigerator door at $135

Counter pressure bottle filler retails for $O/S fully set up with all lines.

Filter with 0.5 micron back-washable element at $270 fully set up, to remove any last trace of sediment.

Wash well with very hot water and detergent. If necessary, use Keg Cleaner or similar chlorine based cleaner/steriliser and rinse with water. Don't use sodium metabisulphite. Seal lid, connect gas and flush lines and beer tap with last of water. Turn gas off at cylinder and lift gas relief valve on keg.
 

To fill keg:

Carefully siphon cleared beer into keg. (Please feel free to ask what else can be put in the kegs - we've had great results with ginger beer and rum or even soft drinks for the kids). Avoid excessive splashing and frothing. Fill to within 5-7 cm of the opening, fit lid, connect gas and pressurise to 200 kPa (30 psi.). Lift pressure relief valve briefly to purge air from keg. Refrigerate for 3 to 5 days leaving the gas connected at 200 kPa (30 psi.). The colder the beer at this stage, the quicker it will gas up. Beer, or other product is now ready to be dispensed.
 

An alternate and quicker method of conditioning beer is to pressurise to 100 kPa (15 psi) purge air from tank, then increase pressure to 300 kPa (45 psi). Turn gas off and shake till gauge reads 100 kPa (15 psi). Turn gas back on to return pressure to 300 kPa (45 psi) Keep repeating this step until the gauge needle only falls very slowly. Re-pressurise to 300 kPa (45 psi) remove from gas, then chill for 24 hours.

Turn gas off at bottle, turn regulator anti-clockwise to off and lift pressure relief valve to reduce pressure in keg. Turn gas back on and adjust regulator till pressure reaches 50-70 kPa (8-10 psi.). Connect beer line and pour. ENJOY!

Immediately keg is empty, repeat first paragraph to clean keg and lines.

You can age the beer, but only after it is fully gassed.

Only put fully cleared beer into your keg. Use of finings before kegging is recommended.

Check all connections regularly for leaks by immersing in water.

For any further information, please ask.

Trouble shooting:

Beer flat and too frothy.  Over gassed, release all pressure using the safety valve in the lid.  Gently rock the keg to release excessive beer gas until the pouring improves.

Beer pours too fast.  Back off the regulator pressure to 50-70 kPa (8-10 psi.) or less.  

Beer is flat or no head.  Repeat the carbonation process.  Check keg o'rings by squirting a weak detergent solution on all the points.

Beer won't pour.  Check the CO₂ is turned on.  Bottle may be empty.  Beer could be frozen.

Keg empties too fast.  Slow down drinking habits.  Decrease social circle.  Make more beer....

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Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230