About the service
I build keg draft setups for people who simply want a good pour at home, not a pub. The job starts before a single screw goes in: I ask what you actually drink, how often guests come over, and where you are ready to give up floor space. From that we settle the number of taps. One tap is honest and easy to live with; two let you keep a light and a dark on at once; three is already a commitment to keeping all three fresh, and a line that sits unused for weeks turns into a chore rather than a pleasure. Then we pick the keg's home — inside a converted fridge, in a cabinet next to it, or in a cool utility room with the cylinder standing apart.
The second decision is how the cold is delivered. Keeping the whole keg cold in a dedicated fridge is the simplest and most forgiving arrangement, and I recommend it for most homes. Cooling only the line makes sense when the keg has to live further away — then the beverage travels in an insulated run and arrives cold, but every metre of that run has to be thought through. I size the regulator and set working pressure to the drink itself: a lager, a nitro stout and a cider all want different numbers, and the wrong one shows up instantly as either flat liquid or a glass of foam. Hose length and inner diameter are the other half of that equation. I calculate the resistance rather than guess it, so the pour is steady and the head is the one you wanted.
The gas cylinder gets the most careful treatment of the whole job. It stands upright, strapped or clamped to a solid wall or frame so that nothing can knock it over, away from heaters and out of a sealed cupboard where a leak would have nowhere to go. I check the valve and every threaded joint with leak solution under working pressure, show you where the shut-off is, and explain the ventilation rules for the room in plain words — a small space with a heavy gas in it deserves respect, and this is the part I never rush. After commissioning I flush every line, set you a cleaning schedule, and walk you through it hands-on: skipped flushing is the single most common reason a home system starts pouring sour, cloudy or stale within a couple of months. Before I leave, you change a keg yourself while I watch, so the first Friday night without me goes smoothly.
What the job includes:
— consultation on tap count, keg location and cooling method;
— assembly of the tower or wall taps, couplers and all fittings;
— regulator installation, pressure setting for your drink, leak testing;
— hose calculation and cutting for a correct, foam-free pour;
— secure cylinder mounting and a ventilation review of the room;
— first full line flush plus a written cleaning schedule;
— a hands-on lesson on keg changes and basic troubleshooting.
The second decision is how the cold is delivered. Keeping the whole keg cold in a dedicated fridge is the simplest and most forgiving arrangement, and I recommend it for most homes. Cooling only the line makes sense when the keg has to live further away — then the beverage travels in an insulated run and arrives cold, but every metre of that run has to be thought through. I size the regulator and set working pressure to the drink itself: a lager, a nitro stout and a cider all want different numbers, and the wrong one shows up instantly as either flat liquid or a glass of foam. Hose length and inner diameter are the other half of that equation. I calculate the resistance rather than guess it, so the pour is steady and the head is the one you wanted.
The gas cylinder gets the most careful treatment of the whole job. It stands upright, strapped or clamped to a solid wall or frame so that nothing can knock it over, away from heaters and out of a sealed cupboard where a leak would have nowhere to go. I check the valve and every threaded joint with leak solution under working pressure, show you where the shut-off is, and explain the ventilation rules for the room in plain words — a small space with a heavy gas in it deserves respect, and this is the part I never rush. After commissioning I flush every line, set you a cleaning schedule, and walk you through it hands-on: skipped flushing is the single most common reason a home system starts pouring sour, cloudy or stale within a couple of months. Before I leave, you change a keg yourself while I watch, so the first Friday night without me goes smoothly.
What the job includes:
— consultation on tap count, keg location and cooling method;
— assembly of the tower or wall taps, couplers and all fittings;
— regulator installation, pressure setting for your drink, leak testing;
— hose calculation and cutting for a correct, foam-free pour;
— secure cylinder mounting and a ventilation review of the room;
— first full line flush plus a written cleaning schedule;
— a hands-on lesson on keg changes and basic troubleshooting.
