This is my second summer of serving cold brew coffee on tap from my kegerator.
https://youtu.be/7u75g5YCZZQ
Process:
Fill a sanitized 6.5 gallon glass carboy with 6 gallons of water
Add 3lbs of coarse ground Medium Roast coffee. (I've been using Starbucks Guatemala Antigua) I have it ground at Starbucks.
Stir
Cap and let it sit for 24 hours at room temperature
Use a sanitized auto-siphon to move the coffee into a sanitized 5 gallon corny keg
Use a funnel with a filter and cheese cloth to filter the coffee on the way into the keg
Purge the oxygen in the headspace of the keg with straight nitrogen
Cool the keg to serving temperature (around 34 F for me is good)
Pressurize the keg with straight nitrogen (My regulator is set to and maxed out at 40 PSI)
Shake the keg for a while- at least a couple minutes to infuse the nitrogen (it may help to do a few shaking sessions to get more of the nitrogen dissolved into the coffee)
Use a stout tap with restrictor plate for serving
https://youtu.be/7u75g5YCZZQ
Process:
Fill a sanitized 6.5 gallon glass carboy with 6 gallons of water
Add 3lbs of coarse ground Medium Roast coffee. (I've been using Starbucks Guatemala Antigua) I have it ground at Starbucks.
Stir
Cap and let it sit for 24 hours at room temperature
Use a sanitized auto-siphon to move the coffee into a sanitized 5 gallon corny keg
Use a funnel with a filter and cheese cloth to filter the coffee on the way into the keg
Purge the oxygen in the headspace of the keg with straight nitrogen
Cool the keg to serving temperature (around 34 F for me is good)
Pressurize the keg with straight nitrogen (My regulator is set to and maxed out at 40 PSI)
Shake the keg for a while- at least a couple minutes to infuse the nitrogen (it may help to do a few shaking sessions to get more of the nitrogen dissolved into the coffee)
Use a stout tap with restrictor plate for serving