mandag 20. april 2026

My Home Kegerator Setup - Managing Taps with Keggio

If you've got a kegerator at home, you know the feeling: someone asks "what's on tap?" and you have to remember which keg you connected to which tap, how long ago you tapped it, and roughly how much is left. Multiply that by 3-4 taps and it gets messy fast.


I've been homebrewing for a while now, and I recently started using a kegerator management app called Keggio to keep track of everything. Here's my setup and how it works.


My Kegerator Setup




I'm running a 4-tap setup. Nothing crazy, just a standard kegerator with ball lock corny kegs. The problem was always keeping track of what's where - especially when I have friends over and I'm pouring different styles.





Why I Needed a Keg Tracker

Before Keggio, I was doing what most homebrewers do: writing on masking tape stuck to the kegerator door, the occasional chalk board or just trying to remember. That works fine with one keg, but once you're running multiple taps, it falls apart:


- Which tap has the IPA vs the stout?

- How much is left in each keg?

- When did I tap this? Has it been on too long?


I wanted something simple - not a full brewery management system, just a way to see what's on tap and how much is left.


Enter Keggio

Keggio (https://www.keggio.com) is a kegerator management app built for exactly this. You add your kegs, assign them to taps, and it gives you a clean dashboard showing everything at a glance.


The Dashboard

This is what my dashboard looks like right now. I can see each tap, the beer name and style, ABV, and an estimate of how much is left in each keg. When I pour, I log it and the level updates.







The Tap Display

The feature that really sold me is the tap display - it's a dedicated screen-friendly view designed to run on a tablet or old phone next to your kegerator.







I have a cheap tablet mounted on my kegerator running this. When friends come over, they can see exactly what's available without asking me. It updates automatically whenever I swap a keg or log a pour.


Tracking Pours



Every time I pour, I tap the beer I want to log and it tracks the volume. Over time you get a picture of how fast each keg is going. It's useful for planning your next brew - if your IPA always kicks before the stout, maybe brew a bigger batch next time.


Setting It Up

Getting started took about 5 minutes:


1. Created an account at keggio.com

2. Added the beers I currently have on tap

3. Added the kegs

4. Added my taps

5. Opened the display URL on my tablet


That was it. No hardware to install, no sensors to wire up. If you do have flow sensors, there's an API you can hook into, but for most homebrewers the manual tracking is plenty.


What I Like


- Simple - it does one thing well without trying to be a full brewery management platform

- The display - having a live tap list on a tablet is a crowd-pleaser

- Free tier - you can try it with 1 tap without paying anything

- Works on any device - phone, tablet, laptop, whatever


What I'd Use It For Next

I'm thinking about setting up a wall-mounted TV with the tap display for when I have people over. The display has different themes so you can make it match your bar aesthetic. A dark theme on a big screen would look great in a dimly lit bar area.


Worth Trying

If you're a homebrewer running a kegerator or keezer and you've ever lost track of what's on tap or how much is left, give Keggio a try. The free plan covers 1 tap, which is enough to see if it fits your workflow. I'm on the Homebrewer plan for multiple taps and it's been worth it.


Check it out: https://www.keggio.com









fredag 6. juni 2014

Brewing Crime Scene

So, I tried to get some raspberry puree into my Belgian Wit.
Long story short: I got some of it in, but for the most part - I failed miserably!

My floor looks like a crime scene and it took me forever to clean everything up.














Oh well. Can't win 'em all!

torsdag 22. mai 2014

How to brew All-grain without a separate mash-tun, and without using BIAB

I've been brewing All-grain for about a year now. I'm somewhat limited as regards to equipment, as I don't have the luxury of a 3-tier system.

As far as kettles go, I use my two largest ones - A 36 L (9.5 gal.) kettle, and a 16 L (4.2 gal.) kettle.
I've done BIAB, but I feel that the efficiency is a bit low for me, and it's also quite messy (and heavy) when I lift up the bag at the end of the mash.

In this little tutorial, I'll be brewing an American IPA and showing you how I do it.
The beer will be a clone of Kinn's Vestkyst IPA (Westcoast IPA), a masterpiece of a Norwegian beer.

As a European, I know how frustrating it can be to only have recipes in Imperial measurements.
Not that converting them is a problem, but...it is a hassle.
Therefore, I give you both Metric AND Imperial. It's a win/win. (gallons are U.S. gallons).

The recipe is originally for 25 L (6.6 gal.), but I'm brewing 23 L (6.1 gal.) due to batch sparging and lower efficiency.





Recipe


7750 grams / 17.1 lbs Maris Otter Pale Malt
350 grams / 12.35 oz. Crystal Malt 80L
350 grams / 12.35 oz. Crystal Malt 40L

15 grams / 0.5 oz. Simcoe 30 min
15 grams / 0.5 oz. Centennial 30 min
15 grams / 0.5 oz. Columbus 30 min

15 grams / 0.5 oz. Simcoe 15 min
15 grams / 0.5 oz. Centennial 15 min
15 grams / 0.5 oz. Columbus 15 min

15 grams / 0.5 oz. Simcoe 0 min
15 grams / 0.5 oz. Centennial 0 min
15 grams / 0.5 oz. Columbus 0 min

20 grams / 0.7 oz. Amarillo Dry hop for 10 days (secondary)

Yeast: White Labs WLP007 (recipe calls for WLP013 London ale, but I already had WLP007, so I'm using that)

Mash: 64 C / 147 F for 60 minutes

Boil: 90 minutes

Fermentation: 19 C / 66 F for 4 days in primary, then 19 C / 66 F for 10 days in secondary.







I start by installing my bazooka-filter in the kettle.



Then I add 22 L / 5.8 gal. of cold water and start heating it up. 
With my setup, I heat the water to 70 C / 158 F to reach the correct mash temperature.
I hit 70.2 C / 158.3 F. Think that's close enough.




This next step will depend on the water profile in your area.
I will add 9 grams / 0.3 oz of CaSO4 to lower the pH of the water.

When my water has reached the right temperature, I turn off the heat and let it sit for a couple of minutes to equalize the temperature.
I measure the temperature again, to see that it is correct.
I then add my grains and stir them in.



After this, I add some more chemicals to the mash. 
For this beer, I'll add 3 grams / 0.1 oz. of CaSO3 and 3 grams / 0.1 oz. of NaHCO3 and stir.

I let it sit for a while before i take a temperature-reading.
Temperature is almost spot on! 64.3 C / 147.7 F (Yay, science!).
Now the mash will sit for 60 minutes.




Meanwhile, I take my other kettle and fill it up with 15,5 L / 4.1 gal. of water (for sparging later) and start heating it up to 78 C / 172 F.
I also add 6 grams / 0.2 oz. of CaSO4. I'm not adding CaSO3 or NaHCO3 to this water, as I don't want to raise the pH.
Also....Have a homebrew. This step is mandatory!




The mash is done, and I'll now transfer the first runnings into my fermentation bucket for temporary storage.
First, I start with the vorlauf. I'll collect some wort until it runs clear and free of husks and other stuff and recirculate this carefully over the grains again.
When running clear, I let it drain into my fermentation bucket.




When all the wort is out, I add half of the sparging water from the other kettle. This water is now holding 78 C / 172 F.
I stir carefully, put the lid back on and wait for 10 minutes.

I repeat the process from earlier. Vorlauf, and drain.
And I do this again with the last of the sparge water.

The wort collected should now be approximately 29 L / 7.6 gal.




Next step, is to remove the grains from the kettle. I will use this same kettle for the boiling.



Also remove the bazooka-filter, and clean out any grains that might be left.





Transfer the temporary stored wort, back into the kettle and start heating it up for the boil.



From here on out, the process is the same as usual.
Only one more mandatory step....have another homebrew!




Boil wort

Add hops



Add whirlfloc and chiller to sterilize.



Chill



Transfer

Aerate

Add yeast

Relax! Don't worry! Have a homebrew!



Cheers!

This method will of course take some extra time compared to doing a 3-tier brew. But if your equipment and space is limited, this is a good option.

From start to finish, I used five and a half hours on this brew.