When it might be needed
1) To begin with, the keg with beer must be thoroughly washed from the outside, since beer intended for consumption will flow out of the neck of the keg. If it is not possible to completely wash the keg, then you should at least wipe it with a clean cloth.
2) Then the keg is set vertically upwards. Covering the mouth of the keg with a cloth, we press with a flat blunt object on the black rubber ring in kegs A and G, or on one of the inner rings in kegs S or D. If everything is done correctly and the force is sufficient, we will hear the hiss of carbon dioxide escaping. CAREFULLY! After the release of all the gas, and sometimes foam can immediately go! Be careful not to stain yourself and the room where you are. The gas must be released little by little, waiting for the foam to settle. Bleeding gas, you can in between cases draw a stream of foam into a jug and let it settle, you will get the first beer.
3) Having bled off the gas and degassed the beer, you have several options for how to drain the beer further:
3.1 At kegs A and G, you can try to unscrew the fitting by grabbing it with a plumbing key. If there is no retainer and the fitting is unscrewed, then by unscrewing it, you can drain the beer into jugs (ATTENTION! IT IS STRICTLY FORBIDDEN TO UNLOCK THE FITTING AT ANY RESIDUAL PRESSURE IN THE KEG!).
3.2 If there is no such key, then the pressed ring is wedged with a blunt metal object, such as a spoon. Beer can be poured into a substituted basin. Since the beer is already degassed, it must be drunk quickly enough. The remaining beer in the keg can still stand. If the pressed ring is closed or the fitting is screwed back in, residual CO2 will still create a slight pressure.
3.3 With S and D kegs, the procedure is about the same, but due to the design of the neck, which is not accessible with a key, it is easier to immediately wedged the valve on the fitting and drain the beer from there.
3.4 With plastic disposable kegs, the procedure is exactly the same, if there is no need to save such a keg, then after bleeding off the gas, you can make a hole in it and drain the beer.
That's it, now you know how to open a beer keg without even having a key at hand and your beer party is no longer in danger!
Article author: Georgy Sergeevich Ivanov
Beer fans swallow their saliva when they imagine their favorite drink: cool, "playing" in a transparent glass, with a velvety foam cap 2-4 cm high. How to pour beer correctly so that the result does not deceive expectations?
What you need to pour beer from kegs
Professional bottling of beer from kegs is carried out using
- a cylinder with food carbon dioxide (CO² displaces beer from the keg and moves it through beer pipelines to beer taps);
- (through it carbon dioxide enters the keg, and beer from the keg enters the beer pipeline)
- reducer CO² (to control the pressure in the system);
- hoses for beer and carbon dioxide;
- beer cooler;
- beer columns;
- (they are needed to pour beer from a keg into a bottle).
How to pour beer from a keg without foam
Optimum pressure in a beer dispensing system is of great importance. Usually this indicator ranges from 0.2 to 0.27 MPa. The higher the temperature and the longer the beer hoses, the higher the pressure must be. If the pressure is not high enough, carbon dioxide does not dissolve well in beer, tends to leave it and forms too much foam.
Before bottling, it makes sense to bleed the air from the beer keg by slightly opening the tap and collecting the first foam in any container.
It is also worth remembering that carbon dioxide dissolves better in cold beer, which means that it is advisable to cool the keg before installation. Installing kegs indoors not on the floor, but on wooden pallets, promotes natural ventilation and maintaining the optimal temperature of the keg.
Do not forget that shaking during delivery also leads to excessive foam formation. It is best to let the beer rest for 24 hours before bottling.
It is important to pour beer into a smooth and clean glass. Roughness on the walls of the vessel enhances foaming, fat, on the contrary, can destroy the foam cap. And, of course, you can wash glasses only with a product without aromatic additives!
A little more about the important
After removing the seal, you need to make sure that the fitting is tight. In the event of a CO² leak, we get a drink with an unsaturated, stale taste.
But the worst effect on the taste and quality of beer is bacteria, mold, yeast, which can form in the line if sanitary standards are violated. After filling each barrel, it is imperative to flush the system. And then nothing will prevent you from enjoying the true taste and aroma of your favorite drink.
Articles
09/07/2016 - How to pour beer with Pegasus?
If you decide to use Pegas beer dispenser, then it will be useful for you to know how to properly pour the drink with it.
First of all, you should make sure that the Pegasus is installed correctly, all connections are made, and all connections are tight.
There is a certain sequence of actions when bottling beer, which must be followed when working with a defoamer:
- Beginning of work. Check that all handles are in the correct position:
All beer flows are blocked (switch knob all the way to the right).
- Clamping device opposite, open (handle to the right).
- The pressure relief valve is closed. - We fix the bottle.
Carefully insert the neck into the clamping device.
- Turn the corresponding knob to the left. As a result, the container will be tightly fixed. - Turn on the supply of carbon dioxide. When a sufficient amount of gas enters the bottle, this can be understood by the sound - it will become quieter, and the bottle itself will be solid. Now the feed can be stopped.
- Fill the container with beer.
Turn the flow switch to the left, then up. If at this stage the liquid does not flow, then you have injected the correct amount of CO2 into the bottle.
- Now slightly open the pressure relief valve. Beer will pour. You can control the filling speed with the help of a tap, slightly opening or closing it. - We complete the pour. When the bottle is filled slightly below the desired level, turn the corresponding knob to close the pressure relief valve and shut off the drink supply.
- We get a bottle. This can be done only when it becomes soft.
Open the tap for a few seconds and see if there is increased foaming. If not, then wait for the softness of the bottle and remove it.
- If the formation of foam occurs, then wait until it stops, while adjusting the opening of the tap. Once the bottle is soft to the touch, it is ready to be removed.
- Return to the original position (to the right to the end) the handles of the flow switch and clamping device, close the tap. - After removing the bottle, immediately close it well with a cork.
- Now the intoxicating drink can be transferred to the buyer!
There is no single rule that should be strictly observed when pouring beer. This is due to the fact that absolutely every beer manufacturer puts forward individual requirements for the implementation of this process. It all depends on how it is customary to use it in a particular culture, and what technology is used in cooking. In particular, most of the differences are related to the amount of foam in the finished beer. The intensity of foaming is the main reason why kegs are used in most cases when pouring beer, allowing you to control it.
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Practical advice for pouring beer from a keg
Before understanding the basic principles of pouring beer from, you need to finally fix what it is. A keg is a large metal keg with a capacity of 20 to 50 liters. Such kegs are used to safely transport beer over long distances. They also greatly simplify the process of storing it when it comes to significant volumes.
Their main drawback is a large amount of foam, which is bound to form when beer is spilled. And its presence in it in large quantities has a very negative effect on its taste characteristics. Despite the absence of strictly regulated rules, there are several recommendations regarding the pouring technique, which allows you to achieve the absence of foam in the poured drink. Acting, at least for the first time, observe the following basic rules:
1. It is necessary to maintain a warm air temperature. Its exact values depend on the particular type of beer. Refrigerate the used glass at least 1 hour before bottling (recommended time - 5 hours). This can be done with ice, covering the keg evenly on all sides, including the faucet.
2. Remember that even if the drink was stored in the right temperature conditions, spilling it through a warm pipe will also lead to the appearance of foam in large quantities.
3. It is necessary to open the keg in the following way: fix the lock and check the reliability of fastening, then press the handle down and slowly open it.
4. Beer must be poured very carefully and slowly. You can't slow down either. Since both high and low spill speeds cause foaming. The required speed level is selected by trial and error.
5. You can adjust it with a pump. However, if the faucet is partially opened, foam will also form. Therefore, in order to pour the beer perfectly, you need to wait about 15 seconds before pouring.
Following these recommendations greatly simplifies the bottling process. But at the same time, it must be remembered that the first poured liters of beer will still foam due to the high pressure level. Therefore, prepare several spare glasses at once to drain the first “sample” there and give them time for the foam to settle.
The optimal temperature for storing beer in a keg
In this case, it all depends on the variety. As a rule, beer makers indicate the recommended temperature for drinking their products. But the basic rule is: higher temperature - more foam, lower temperature - worse taste. You probably know how cold beer “numbs” the tongue, from which you can simply forget about trying to taste its taste.
Despite the fact that this is usually prescribed for already store-bought products, it is still worth remembering that the temperature regime has the following values for:
Wheat beer varieties - 7C-2C;
Lambica - 2-5C;
ale - 7-10C;
Lager - 6-7C.
How to properly prepare a glass before pouring beer?
This is the easiest part of the whole event. The procedure is as follows:
1. The selected glass is rinsed with cold water (it is necessary to smooth out small irregularities), it is not necessary to dry it.
2. For cooling, it is put into the freezer. Not for long - literally 1-2 minutes.
Ideally, if the temperature of the glass is approximately equal to the temperature of the drink. But this is extremely difficult to achieve. To achieve the best taste, it is much easier to buy a special glass for the selected beer. Such a glass, due to its structure, allows the beer to open up to the full and give its unique taste.
Bottling technology
1. Beer is poured at an angle of 45 degrees. The distance from the glass to the tap located on the keg should be no more than 3 centimeters. In this way, you will ensure that the outgoing stream, flowing down the surface of the glass, will not foam.
3. It is necessary to pour very slowly and as carefully as possible.
4. If necessary, the appearance of a thick foamy "cap", first pour one half of the glass at an angle of 45 degrees, and the second - without tilt. Depending on the amount of beer poured at an angle, the height and density of the foam will depend.
Proper pouring of sliced beer
Sliced beer is a mixture of dark and light beers. Moreover, this is not a mixture in the usual sense, since there is a clear boundary between light and dark beer. Provided that it is poured correctly, it looks utterly beautiful. This is easy to do, all you need is
light and dark beer in equal proportions;
Large beer glass
long spoon.
The division of the drink into two equal parts of different colors is explained by the different level of density of dark and light beers. In order to determine which one will be on top and which one will be below, you need to know the density of the ingredients in the composition. It is easy to find out just by looking at the label, each manufacturer indicates the density on it.
The main criteria in this case will be the strength and the amount of dry matter in the wort (in percent). The density increases in proportion to the percentage of dry matter, and decreases the more, the higher the strength of the drink. Also, the density level is affected by the temperature of the drink and the amount of carbon dioxide dissolved in it. Unfortunately, it is difficult to determine them "by eye", so you should focus on the first two indicators.
Correct pouring technique for sliced beer
Sliced beer will turn out to be of very high quality in all respects, if the following rules are observed when pouring it:
1. First of all, the first layer is poured. As it is used beer of higher density.
2. This must be done very slowly, the beer should flow down the wall of the glass.
3. The foam cap should be no more than 2 centimeters.
4. After the beer has been poured, it is necessary to let it brew for 30 seconds.
5. We turn the spoon over and in the same way - carefully - pour the second layer. As you might guess, they will be beer with a lower density.
6. After you have achieved the formation of a top layer of 3-5 centimeters, the beer can be poured further directly from the bottle.
To make it easier to pour the beer in this way, you can cool the beer of the lower layer a little before bottling. This will increase its density and help achieve a better result. And in order to achieve slightly different taste sensations, you can use a straw when drinking a drink.
Summing up, we can say with confidence that pouring beer from a keg is not difficult. By following all the recommendations, you can completely nullify the amount of foam formed in the process. This allows you to improve the taste of the drink and make it much more pleasant to use.
If you want to organize an Oktoberfest at home…
What you need to pour beer with a picnic pomp:
1) Keg with beer;
2) A container of sufficient size to cool the keg (50-liter keg - 60 cm high and 39 cm in diameter, the dimensions of other kegs);
3) Picnic pump(usually comes with a beer tap when purchased);
4) Beer tap (if not included pump );
5) Intake head on the keg. Important! The pickup head must be the correct type to fit the keg (usually there are 4 main types).
6) Ice for cooling the keg.
How to properly pour beer in a picnic pomp
Step 1. Chill the keg
The importance of this step cannot be underestimated. It's not just about the taste of beer, which reveals itself best at a temperature of 5-6 ° C, but that the beer does not foam when poured with a pump. So, the keg needs to be cooled for at least two hours before bottling, and preferably from 4 to 5 hours.
This can be done by placing the keg in a special plastic container (these are sold in hardware stores), and pour ice into it. Don't forget to put a layer of ice on the bottom of the keg. If it is not difficult to find a suitable container in width, then it is rather difficult to find one that is equal to or greater than the keg in height. But the keg needs to be cooled completely. This is done with the help of a large garbage bag in which the keg is placed. Then the ice is poured into the bag so as to cool the entire height of the keg. Some ice should also be placed on top of the keg. As the ice melts, you need to fill it up.
Step 2. Prepare the equipment for manual filling from the keg
It is important to cool all bottling equipment (the "claw" or intake head ; picnic pomp ; beer tap ) as well as the keg itself. Beer foams because carbon dioxide is released from it, and beer's ability to hold carbon dioxide decreases with increasing temperature. Therefore, cold beer will foam less. For cooling just put tap, intake head And pump on the layer of ice on the keg or on the ice around the keg for an hour.
Make sure the beer tap handle is in the closed position before connecting the hand pump to the keg. Otherwise, after connecting to the keg, the beer will begin to flow uncontrollably from the open tap.
Step 3. Pouring beer from a keg with a hand pump - connection
Pre-assemble the hand pump completely: picnic pump
+ beer tap
+ intake head
.
Put the pickup head on the keg (a specific action that is difficult to describe in words, especially since it depends on the type of intake head). The head should stand up straight, ensuring the tightness of the connection - a characteristic click will be heard. If beer or foam comes out of some connection points and constantly flows, everything must be reassembled, since the required tightness has not been achieved.
Please note that during the connection of the intake head, some foam will inevitably splatter.
Step 4. Let's drink, nanny, where is the mug ... (1) - prepare the container
If you use glassware (beer glasses, glasses), then scratches on their inner surface will serve as the "epicenter" of foam formation. To avoid this, we use a simple trick - rinse the dishes with water. If plastic glasses are used, there will be no such problem.
Step 5. Let's drink, nanny, where is the mug ... (2) - patience ...
No matter how carefully you go through the preparatory steps, the first half-liter of beer will turn out to be foam. Pour the foam into a separate container (after some time, the foam will turn into beer in this container) and only after normal beer has poured, substitute another glass. Foam creates foam, so don't try to pour beer into a glass that already has foam in it.
Important! The keg is already under high pressure, so you won't need to pump at all in the beginning. The beer will flow fairly naturally. Otherwise, excessive pumping will only increase foaming.
Step 6. Practice pouring beer from a keg perfectly
This will also require a certain skill in the art of mastering the "golden mean" due to the fact that:
Too fast pump movements will lead to increased foaming,
Pumping too slowly will also cause foaming.
What should I pay attention to when using a picnic pump
The speed of filling the drink is regulated by the frequency of the piston, but still it will be in a certain corridor and it cannot be overly influenced due to the indicated reasons.
It will take about 10-15 seconds to pour half a liter of beer with a head of foam a finger or two thick.
Always end the piston movement at the lowest point. You can not stop it in the middle of the way: this will not reduce the filling speed, but only lead to foaming.
When the pressure in the keg dries up, you can influence the pouring speed with slow, steady strokes of the piston.
Since there is no rule for how many pump strokes per liter (depends on temperature, pressure in the keg and type of beer), the easiest way to adjust to the process is to have a friend help with the bottling process.
One should hold the glass at an angle of 45 degrees and open the tap, leaning its spout against the vessel wall, and then gradually straighten the position of the glass, preventing overflow of beer.
The second one should make several slow steady strokes of the piston when he sees signs of pressure relief (more foam will pour into the glass than beer, or the stream of beer will turn into a drip). Do not forget at the same time that you should stop pumping the pump a little earlier. Here there will be some delay in time between the movement of the pump and the effect produced (approximately like between pressing the gas pedal in a car and real speed). Therefore, do not overdo it!
If there is a lot of foam...
There is nothing you can do about it - you will have to substitute a separate bowl to drain the foam and wait for the normal supply of beer.
Finally...
Do not forget that in systems for dispensing beer from kegs, as serious uncles have, the beer comes out under the pressure of carbon dioxide, so the started keg can be stored for a long time, because CO2 itself has the properties of a preservative. In our case, the pressure is created by ordinary atmospheric air, so an open keg with beer will not stand idle for a long time - it should be consumed on the same day (even a refrigerator, even a large one, will not help here), which hints at the number of people present or at their "consumer" capabilities at the party.
