1. Why Made in Australia Matters

    Made in Australia Keg King Pressure Fermenters Apollo

    Everyone remembers not so long ago when one of the longest standing industries of the Nation decided to close its doors and move their car manufacturing facilities overseas. Tough times for families, tough times for communities, tough times for the economy and even tougher times for the end consumer facing higher buy prices.


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  2. Conical shaped fermenters and why you should never ferment in round fermenters

    Conical shaped fermenters and why you should never ferment in round fermenters
    Why conical shape fermenters are important and in two simple points: the science behind it and the homebrewing aspect.
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  3. Help, my tap’s pouring foam!

    Help, my tap’s pouring foam!

    One of the more common questions we get is why is my kegerator pouring mostly foam? Although it's a common issue it's not usually an hard one to fix. Follow these steps to understand why beer foams up and how to stop it.

    With a kegerator system you will usually get a little bit of foam with the first pour as the tap cools down. A font fan will help to reduce this, they can be purchased separately but do come standard in all our Keg Master kegerators. Commercial pubs use glycol chilled fonts to keep the taps icy cold and are usually pouring beers more frequently than on a home kegerator. If you are consistently getting foam this may be caused by a variety of issues.

    Pouring Technique

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  4. Brew, Sample, Share, Repeat: Brewing Demos at Keg King

    Brew, Sample, Share, Repeat: Brewing Demos at Keg King

    Our staff can be considered keg kings in their own right, enjoying a passion for making great beer, whilst also sharing their knowledge and experiences with others. We love to showcase their brewing talents to you with our regular fortnightly brewing demos. Keg King brewing demos provide brewers with firsthand equipment and ingredient samples. Our staff brewers are happy to answer any questions relating to beer, brewing procedures and brewery processes.

    Brewing Demos are announced via our website and our social media channels. Our brewers select a style and develop a recipe that they are interested in brewing, but we are always happy to receive requests for what we should brew next. 

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  5. How to Carbonate Beer in a Keg

    How to Carbonate Beer in a Keg

    One of the joys of kegging your beer is not having to endlessly clean bottles or them occasionally exploding in your garage. Force carbonating is also another advantage of kegging, allowing you to carbonate faster and without the sediment found in the bottom of the bottle when naturally carbonating.

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  6. Hops!


    For many, hops are the most exciting ingredient in beer. When talking to anyone about hops the first thing you will probably hear as the fun fact of the day, they’re closely related to marijuana. Don’t get too excited though, hops contain no THC.

    Hops provide a lot of the aromatic character and majority of the bittering character within beer. Traditional hop varieties were quite low in Alpha acids and require a larger quantity for to reach a higher level of bitterness. Today there are many new varieties of hops grown in regions all around the world which people have come to know and love. They’re higher in alpha acids and have incredibly punchy aromas of citrus, berries, pine, and stone fruits. Alpha acids are found in three different types and depending on the hop variety will depend on what exact acid compound is found. The compounds are Humulone, Adhumulone and Cohumulone. Hops with a higher concentration of Cohumulone tend to ha

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  7. Yeast and Bacteria

    Yeast and Bacteria

    Yeast is the magic ingredient in beer that transforms sugar into carbon dioxide (CO2) and Ethyl Alcohol.  There are an enormous variety of yeasts both on the market and in the wild ready to capture, however there is one key difference between yeast that helps us to identify what species it is and how it will behave through fermentation. Simply put, yeast breaks into two categories, Saccharomyces Cerevisiae, and Saccharomyces Pastorianus. The notable difference between these two and how we do differentiate them is that S.Cerevisiae is a top fermenting yeast used primarily for ales and S.Pastorianus is a bottom fermenting yeast, used for the production of lagers. Saccharomyces Cerevisiae can be found in two forms, diploid (two complete sets of chromosomes) and haploid (one complete set of chromosomes). Saccharomyces is a yeast which is a member of the fungus kingdom. It is more commonly found in the diploid form and is oval shaped and sized at less than .01 of a mm. Saccharomcyces Pastornianus

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  8. What is Sour Beer and how is it made Sour?

    What is Sour Beer and how is it made Sour?

    Unbelievably, sour beer is for the most part still the same as the beers you’re drinking on a day to day basis. The beer starts the same way, using the four main key ingredients that are used to make regular Lagers and Ales which are water, hops, malt, and yeast. The difference comes in the flavour profile which, as the name suggests is sour. This is achieved by a slightly alternative form of fermentation due to the adding of souring bacteria, namely Lactobacillus or Pediococcus, both of which are lactic acid producing bacteria. The pH level drops through the fermentation which is what causes the taste perception to be triggered and recognised as “sour”.

    Basic styles of Sour Beer.

    Over the centuries that soured beers have been produced a large variety have been developed. Most popular today are Lambic and Gueuze, traditionally produced in Belgium and the Flanders Red and Brown Ales which are also produced traditionally in Belgium. Movin

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  9. New To Kegerators? This Can Help!

    New To Kegerators? This Can Help!
    This page can help you to set up and better understand how to operate a kegerator.
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