Over the weekend I finally started kegging kombucha. It’s a very simple process that takes the waiting out of carbonation.
I settled on a 2.5 gallon keg size for several reasons: this size should be just right for our household consumption schedule to match up with our continuous fermentation schedule. This also leaves the kombucha in the keg for less time thus leaving less opportunity for unwanted SCOBY growth in the keg.
An added benefit to the smaller keg size is the ease of moving it around. I am able to fill it and set it on the counter top while adding flavor additions. Also, this size is highly portable for taking along to dispense at parties.
Below is a picture of this small keg nestled in next to my homebrew beer kegs.