| Kegarator, Kegerator, or Keg-O-Rator, no matter | | | | is the part that lets the gas in and beer out. The |
| how you spell it means savings. | | | | standard lever tap is what most kegs in North |
| What is a kegarator? A kegarator is a refrigerated | | | | America use. The lever tap is as simple is it gets. It is |
| draft beer dispenser. You can buy a commercially built | | | | threaded so all you do is line up the tap, twist until |
| kegerator or build one out of an old refrigerator. The | | | | the threads lock the coupler onto the keg. Then pull |
| principles are still the same. | | | | the lever out while pushing down and let go. That's it. |
| You need refrigeration, Co2 gas, a coupler, a | | | | European and imported beer taps can be a little |
| regulator, some hoses and a faucet. | | | | tricky to operate. |
| First things first, refrigeration is the most important | | | | The hoses are pretty self explanatory. You will hoses |
| factor when dealing with draft beer. Most draft beer | | | | to get the Co2 from the cylinder to the keg, and the |
| is not pasteurized; therefore it must be kept cold at | | | | beer from the keg to the faucet. You will need |
| all times. It is brewed and kept at temperatures | | | | simple clamps for the hoses, because the gas and |
| under 38 degrees to inhibit the growth bacteria. | | | | beer are under pressure. Do not forget to tighten |
| Next you will need Co2 gas. Co2 stands for carbon | | | | the clamps. |
| dioxide which is an odorless, heavy atmospheric gas. | | | | The faucet is the actual place where the beer comes |
| This helps carbonate the beer and forces it through | | | | out. This is where you "draw" your beer. The part |
| the lines and out of the faucet. Co2 is available in | | | | you pull to get the beer to come out is called the tap |
| pressurized cylinders from local gas suppliers. These | | | | handle or tap marker. The art of drawing a perfect |
| cylinders are under pressure and care should be | | | | beer is not rocket science. It just takes practice. |
| taken not drop or damage the cylinder. Some | | | | Remember to tilt the glass under the faucet so the |
| imported beers need dual gas systems. Guinness is a | | | | beer runs down the side. Always pull the handle to |
| good example. It needs Co2 and nitrogen to be | | | | the fully open position. As the glass starts to fill |
| setup. When you get into dual gases the system | | | | slowly move the glass into the upright position as the |
| cost will be more. | | | | beer is pouring. A beer with 3/4 to an inch of foam is |
| The regulator tells the cylinder how much pressure to | | | | perfect. |
| put into the keg, too much Co2 and the beer will be | | | | One more thing, when you pickup your keg of beer, |
| foamy, too little Co2 and it will be flat. The regulator | | | | and bring it home. It is best to let it sit and "settle" |
| is a small but important part of the setup. Most | | | | for a few hours before you tap it. Just like a can of |
| domestic kegs will run on about 10-12 pounds of | | | | beer, the more it is shaken the more it will foam |
| pressure. Individual beers can vary, but this is a good | | | | when you draw it. This might cause you to think that |
| rule of thumb. | | | | your system is working properly. |
| The coupler is the part that attaches to the keg. This | | | | |
