Collection: Kegging & Bottling

Kegging is faster to carbonate and package and avoids the labour of individually filling and capping bottles, while bottling requires no CO2 system and is easier to store, gift, or transport. Choose kegging if you're brewing regularly and want convenience, and bottling if you brew occasionally or need portable packaging.

At minimum you need a keg, a CO2 tank and regulator, and gas and liquid connectors to transfer and carbonate beer, plus a fridge or kegerator to keep it cold and pressurised for serving. Many homebrewers start with a single keg setup and expand from there.

Force carbonating in a keg with CO2 typically takes a few days to a week depending on pressure and temperature, while natural bottle conditioning with priming sugar takes roughly two to three weeks for the yeast to carbonate naturally. Kegging is significantly faster if you want to drink your beer sooner.

You'll need bottles, caps and a capper (or swing-top bottles), a bottling wand, and priming sugar to carbonate naturally in the bottle. This is a lower-cost entry point than kegging but adds manual labour at packaging time.

Yes, many homebrewers keg some batches for everyday drinking and bottle others for gifting, competitions, or aging, and the equipment for each is independent so you can use both methods side by side.