FAQ

Frequently asked to be the mobile publican, we couldn’t find any cooler bags that looked good or were the right size to serve a small keg from. Frustrated by the lack of options, (and fueled by a few beers at the time) we decided to create our own solution declaring, "If it doesn’t exist, let’s make it!"

Use one at your next party, and you'll see just how awesome this system is!

If it's liquid, you can Keg It™! Try it with

• beer filled by your local craft brewery (or brewed yourself)
• cider
• seltzer
• bulk batches of cocktails (see our recipes)
• spritzes
• cold brewed coffee from your local café
• other non-alcoholic drinks too like sodas, mocktails, and iced teas!

Very easy! Use hot water and dish soap inside your keg and rinse. Same for your Keg Bag, your tap, and any tubing (best to use non-scented dish soap when washing any EVA, silicon, or plastic polymer parts).

Never submerge your gas regulator, spot clean only.

We're bringing them in, but they're not here yet - stay tuned!

In the mean time, you can easily find them on Amazon through this affiliate link. Use either threaded Sodastream style bottles, or threaded (3/8" x 24) cartridges. Food grade is highly recommended (the difference is the cartridges are thoroughly cleaned, eliminating oils often found in 'tire inflation' type cartridges.

The Keg It™ Mini Keg holds over 2 1/2 US Gallons (320 fl. oz.), the equivalent of almost 5 six-packs or more than 13 bottles of wine! Depending on your pour, it's as much as 128 x 2.5 fl. oz. Old Fashioned cocktails, 84 x 4 fl. oz. Margaritas, or 55 x 6 fl. oz. Sangrias!

The Keg It™ Keg Bag's interior volume is a hair under 28 quarts - it can hold the Mini Keg plus plenty of ice, or up to 48 cans of beer, or 9 x 750ml champagne bottles (with plenty of room for ice and even a charcuterie platter on top!)

Not at all. The connection types prevent gas or liquid from escaping when you remove the disconnects, making it easy to transport and store in a fridge when not in use.

You bet! Even better, take it to your local craft brewer that does growler refills and do it that way - work smarter, not harder ;)

Make sure to purge the oxygen out of the head space with CO₂ once filled and it'll maintain its carbonation and freshness, to the same best-by date as you'd find on a can (usually 3 months after brewing for IPAs and up to 18 months for lagers - though you'll surely drink it before then!)

You bet - some are already in the works! Make sure to subscribe and follow us on Facebook / Instagram to find out when they're released.

For pouring, lower is better - too much pressure inside the keg can lead to foamy, overcarbonated beers. For beer or other beverages, we recommend between 2-3 psi, with the exception of drinks served with nitrogen (those should be 35-45 psi).

For storing, each beverage is different - sparkling cocktails, seltzers, and effervescent beers benefit from up to 15 psi, standard lagers and ales typically enjoy 8-12 psi, and non-carbonated cocktails* should have 1 psi - practically nothing.

*Left for some time, your cocktails will absorb the CO₂ and be slightly fizzy - if this is undesirable, use Nitrogen or Argon to prevent carbonation.

Pro tips to enjoy the perfect pour:

1. Check your pressure - Higher pressures result in foamy beer, reducing the pressure to 2-3 psi tends to work best.
2. Hot taps result in 'first pour foam' - warm beer is more likely to foam, and when it's initially going through the tap the heat from the tap is being transferred to the beer. As the tap cools, the beer will pour better - keep your tap in the shade if you can to help with this.
3. Use your flow control - Sometimes the beer is overcarbonated and can't be fixed by the first two, and the flow control valve on your tap will save the day. Start your pour in the closed position and ease it open, watching the flow of beer. Increase the flow until it starts foaming, then back it off slowly. If the first two steps are done correctly, this shouldn't need to be adjusted once you have it set.

The Keg It™ Mini Keg has a working pressure of up to 130 psi, plenty for anything from beer to nitro coffees, and anything in between!

Sometimes your beverage was inadvertently stored under pressure that's too high, causing excessive foaming when you're trying to pour it. To help reduce the pressure inside your keg, you can pull the Pressure Relief Valve ring on the top of the keg allowing gas to escape (the same process for when you purge oxygen out of the headspace of the keg).

As long as you:

• Had a clean keg to start with
• Purged the oxygen out of the head space with CO₂
• Keep your keg cold (e.g. in a fridge or on ice)

it'll maintain it's carbonation and freshness for months, to the same timeline as if it was in a keg from the brewery. This will depend on the beverage's normal lifespan; for example, IPAs usually last 3 months after their brewed on date, where ciders, seltzers, and lagers last 18 months or longer (though you'll surely drink it before then!)

True story: We recently forgot about a keg of margaritas and found it sitting in a bag at room temperature three weeks later. Curious, we hooked it up and poured a glass - it was just as good as the day we made it! That blanket of CO₂ keeps everything from spoiling, and in the case of carbonated beverages they stay bubbly too!

It all depends on how much ice you have - though we've successfully had it outside in the Texas summer (in the shade) for a whole weekend without having to top it up with ice. From the Friday to the Monday it was pouring ice cold beer (and still had ice in it when we took it home). Tips:

• Better to start cold than try to cool it down (when you can)
• Minimize airspace by filling with a towel if you're not topped up with ice
• Keep it in the shade
• Don't drain the water - it's cold and helps keep things chilled
• Bigger blocks of ice last longer, shaved ice and small cubes melt quicker. Use ice that is hard and dry as it's colder

You bet! The regulator we use can handle the high pressures of nitrogen gas. We recommend the threaded 8g cartridges.

We recommend using Argon cartridges if you're concerned about your drink taking on carbonation. This gas don't dissolve into liquids the same way CO₂ does, and your drinks won't become bubbly because of it. These cartridges do cost more, but for instances like this they're worth it.

There are three main gasses:

• CO₂ keeps everything bubbly and is used for carbonated beverages. It's the cheapest and most readily available gas
• N₂ (Nitrogen) is used for beverages where a creamy mouthfeel is desired. Most famously used in beers like Guinness, there are also nitro-cold brew coffees, espresso martinis, and other cocktails
• Argon is a heavier 'Noble Gas' (as in it's non-reactive) and is used for wine or other beverages where it's desired to keep it 'flat, or without fizz. The Argon will preserve the contents of the keg, preventing oxidation and keeping your drink fresh.

There are a few variables to consider here - will you be carbonating your beverage? What is the size of the cartridge? What pressure are you serving at?

At low serving pressures, you should be able to serve one mini keg with 1-2 16 gram CO₂ cartridge, more if you lose gas through excessive purging. A Sodastream style cylinder will last 12+ kegs if dispensing, and 6+ kegs if you're using it to carbonate and serve the beverage.

It will typically take 3-4 8 gram N₂ cartridges (due to the higher pressures required for serving), and 4-5 5.1 gram Argon cartridges.

As long as you don't unscrew the cartridge from the regulator, you should be fine to keep using it.

This isn't an issue with refillable Sodastream style cylinders - these can be removed and re-attached any time, though it's advisable to unscrew the top thumb screw prior to disconnecting the bottle to minimize wasted gas.

They are your best friend when it comes to hooking up any tubing and fittings - it's like the Chinese finger traps. Just push your tubing into the fitting firmly, and give it a tug to lock it in place. No clamps needed!

To undo, just push the collar in on the fitting and remove the tubing. It's that easy!

While you technically could, it would require additional components such as a 'spunding' (adjustable pressure release) valve to do it safely, and preferably a floating dip tube to prevent any sediment from clogging your tubing.

We'd recommend fermenting your beer, cider, seltzer, etc. in a separate ferementer and transferring it once the sediment has dropped out so you can enjoy a clean beverage.

You can. If naturally carbonating, there will be sediment that settles out, so be aware that your first glass or so may be full of yeasty business. You may want to considere a 'spunding' (adjustable pressure release) valve so that you don't over-carbonate or accidentally exceed the working pressure of your keg.

Alternatively (and highly recommended), force carbonate using CO₂ and enjoy every last drop.

Please do - these kegs are perfect for this. Make sure to set your regulator to the desired pressure based on your fridge temperature and beer style, connect to your keg, and set inside your fridge with everything attached. Expect this to take up to a week, though you can speed this up by gently rolling the keg to help the CO₂ to dissolve.

Sodastream style cylinders are much better for this application than the 16 gram cartridges (as you need a fair bit of CO₂).

You bet! Several tips for making soda water:

• Only cold (fridge temperature) water will absorb CO₂ easily, so make sure it's chilled
• Infusing the water with CO₂ takes time and higher pressures than with other beverages - 20-30 psi is desired, different to beer or cider
• When your water is cold, you can speed up the carbonation process by rocking or shaking the keg. This process is known as 'speed' or 'force' carbonating.
• Good tasting soda water needs good tasting water to start. Try adding a little bit of chalk (calcium carbonate) to your water to mimic the taste of popular soda waters.

The flow control valves on the tap and the disconnect use a fine needle valve to adjust the flow rate. We don't want to see any tears at your next party when you can't pour your Mai Tais due to pulp clogging up the valves, so please strain out any solids before they cause an issue.

That being said, we have tested this out and haven't been stopped by a light amount of pulp - we just would rather err on the side of caution here.