Simplified KeggingHome brewers sometimes show an aversion to the practice of bottling. Over the years, we've been able to codify that into something we like to call Burch's Third Law: “The tendency of a home brewer to look favorably on the idea of kegging homebrew is directly proportional to the number of bottles washed during the course of one's home brewing career.”
Nitrogenate Your HomebrewHow Does It Work? Nitrogenated beer is conditioned and served at higher than normal keg pressures. The higher than normal pressure results in the formation of very small bubbles when the beer is forced through a restrictor plate in the faucet at the time of serving.
