The Keg Finder

Keg Tips & Best Practices

Expert advice on handling, storing, and serving kegs for the best experience.

🌡️ Temperature & Storage

  • • Store kegs at 35–55°F (2–13°C) — colder is generally better for freshness.
  • • Never let a keg freeze; it can damage the seal and affect flavor.
  • • Keep kegs out of direct sunlight to prevent skunking.
  • • Allow a freshly delivered keg to settle for 1–2 hours before tapping.

💨 Pressure & Dispensing

  • • Most beers dispense best at 10–15 PSI.
  • • Higher carbonation beers (like wheat beers) may need up to 20 PSI.
  • • If beer is too foamy, lower the pressure and check line length.
  • • Draft lines should be 3/16" inner diameter and at least 5–6 ft long to control flow.

🍺 Shelf Life & Freshness

  • • Unpasteurized kegs last 45–60 days when kept cold and unbroached.
  • • Once tapped, aim to finish within 30–60 days for best flavor.
  • • Pasteurized kegs can last up to 6 months properly stored.
  • • Always check the "born on" or "best by" date when receiving a keg.

🔧 Tapping & Equipment

  • • Most domestic kegs use a D-type (Sankey) coupler.
  • • European imports often use S-type or A-type couplers — check before ordering.
  • • Clean your draft lines every 2 weeks for optimal flavor.
  • • Replace keg couplers and seals annually for best performance.

📦 Handling & Safety

  • • Always use proper lifting technique — half barrels can weigh 160 lbs.
  • • Use a keg dolly or hand truck when moving kegs.
  • • Never roll a keg on its side — this can agitate the beer and cause excessive foaming.
  • • Return empty kegs promptly to avoid deposit fees.