Which Keg is best?

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Urbangoose

Urbangoose

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Afternoon all

After a year of brewing I have just branched out to increase my capacity- now up to 8 Gallons. So thinking I will bottle part of my new first batch and keg the rest. Now kegging is new to me and it seems there are two choices: plastic keg vs Corny Keg and Sugar primed vs CO2

So which do I go for? Are their pros and cons with each?

Be great to get a steer from you pro’s

Thanks all
 
I nearly didn't reply on the basis that you want a steer from the pros, but hey.

Put it this way, I have never heard of someone who has cornies wishing they had plastic kegs instead. They're so much more robust, hold greater pressure, more reliable, easier to clean, servicable and repairable, universal etc etc. Downside - shape is more awkward to get into a fridge, more expensive to get set up (kegs + connectors + taps + CO2) and it can sometimes be a bit of a pain to source CO2 (but once you've found your supplier, it's easy). But don't let any of those downsides put you off, get cornies!!

The Homebrew Company are cheapest - get a 3-pack and you'll be set for a few weeks, until you realise how good they are and want to buy more!
 
Never had a plastic keg so couldn't comment. I made the switch to cornies just under a year ago and never looked back. Quickly bought a second corny.

In the beginning, I was priming the keg with sugar. However, the last few brews I have been force carbing. The sugar method works but I found that you really do have to leave the keg alone for nearly a fortnight. If that isn't an issue for you, you might as well let the sugar do the work (I found a half cup of sugar did the job).

I have found force carbing to be a very simple process. Just crank the psi up to 20 or 30, place the keg on its side and roll it with your foot for 15 - 20 minutes. The first pour (if done shortly afterwards) with have quite a head but everything will settle down.
 
phildo79 said:
Never had a plastic keg so couldn't comment. I made the switch to cornies just under a year ago and never looked back. Quickly bought a second corny.

In the beginning, I was priming the keg with sugar. However, the last few brews I have been force carbing. The sugar method works but I found that you really do have to leave the keg alone for nearly a fortnight. If that isn't an issue for you, you might as well let the sugar do the work (I found a half cup of sugar did the job).

I have found force carbing to be a very simple process. Just crank the psi up to 20 or 30, place the keg on its side and roll it with your foot for 15 - 20 minutes. The first pour (if done shortly afterwards) with have quite a head but everything will settle down.
Click to expand...

Sorry for going off topic here but I've just noticed in your signature you have done a bells 2 hearted clone. Any chance of the recipe? On the kegs, I've been using them nearly a year now (cornies) and love them.
 
I tried plastic kegs and didn't like them. Leaks, not holding pressure, generally a pain. I've got cornies now and I'd neve go back. They just work. More expensive, but well worth it (and probably cheaper in the long run).
 
Lawrence22 said:
Sorry for going off topic here but I've just noticed in your signature you have done a bells 2 hearted clone. Any chance of the recipe? On the kegs, I've been using them nearly a year now (cornies) and love them.
Click to expand...

I did a two-hearted clone based on this recipe which turned out well - re kegs, definitely Cornys - I've only got 2 currently but it's so much easier than bottling I can definitely see some more in my future.

Also with Cornys you can do stuff like fermenting under pressure, and a closed transfer to avoid oxidation etc, which I imagine would be more difficult with a plastic barrel.
 
Lawrence22 said:
Sorry for going off topic here but I've just noticed in your signature you have done a bells 2 hearted clone. Any chance of the recipe?
Click to expand...

I haven't done it yet but will be doing it soon. Or at least that is the plan. I have 2 recipes for it. One is from the American Homebrewer's Association website (2017 clone recipe section) and the other is in a BYO 101 IPA recipe mag I bought a while back. Must check the 2 to see if there is any significant difference.

Check out the one from the AHA website. I dare say it's a good version. I will check my mag when I get home and let you know if there are any differences.
 
Thanks for the advice - with regards to gas, is it worth bothering with a soda stream for 19l keg?
 
Urbangoose said:
Thanks for the advice - with regards to gas, is it worth bothering with a soda stream for 19l keg?
Click to expand...

It's an expensive way of doing it. I pay about £17 for a massive 6.35kg bottle of CO2. That said, if you find yourself transporting the kegs around - taking on holiday, to parties etc - then a sodastream bottle is easier.
 
Given kegging is a new experience (and more cash outlay) I presume priming with sugar similar to bottles would deliver similar results, albeit take a bit longer? If so - is the sugar volume the same as with bottles?
 
I have had four budget type plastic 25 litre PBs in the last four years. I have never abused them or overpressurised them but three have developed small fractures or pinholes that leak either beer or gas. I am now left with one. Will I buy any more ? No. When they work they are fine, they are far more convenient than bottles (even with the hassle of leaking gaskets and taps etc), and you are not limited by bottle size when you take a drink. However when they split they are virtually unrepairable since I have tried. So all you can do is to recycle them as they are made of HDPE (I have checked).
 
Second hand cornie kegs: rise in price.
Second hand pressure barrels: £2 at a car boot sale to store rain water in.
 
Urbangoose said:
Given kegging is a new experience (and more cash outlay) I presume priming with sugar similar to bottles would deliver similar results, albeit take a bit longer? If so - is the sugar volume the same as with bottles?
Click to expand...
If you go for cornies I would definitely force carb. A secondary fermentation can produce a sediment. And as the corny kegs draw from the bottom it would involve sucking up all that rubbish into your first few pints. The beauty of force carbing is the beer remains pretty clear if the style permits. A bit of co2 pressure also helps with consistent serving.
 
Urbangoose said:
Given kegging is a new experience (and more cash outlay) I presume priming with sugar similar to bottles would deliver similar results, albeit take a bit longer? If so - is the sugar volume the same as with bottles?
Click to expand...

In a word, no. Most of the recipes I have / have made are for 19L and a standard priming sugar amount is 3/4 cup. First time I primed a corny, I used 1/3 cup of sugar because that's what was advised in the book. It didn't really do the job. I then read that 1/2 cup should be used. I did so for the next brew and it was much better. It did seem, to me, that a solid 2 weeks of maturing was needed for it to carb up properly. As I said earlier, if this is not an issue for you, then you might as well let the sugar do the work. But sometimes you just can't wait a full 2 weeks (I know I often can't) so a 20 min force carb does the job. I pretty much just do this now as I don't have the patience to wait 2 weeks.
 

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