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In common parlance, the term keg refers to a half-barrel (15.5 U.S. gallon) vessel as this is the most common size used in restaurants, bars and limited home use. A quarter-barrel has a volume of 7.75 U.S. gallons. Generally, a keg is a vessel smaller than a barrel; thus, it is 30 gallons or smaller. [4]
The most common size of Cornelius keg holds 5 US gallons (19 liters) which conveniently matches the size of a typical batch of home-brewed beer, and kegs can be used to carbonate the beer. [1] This means that rather than saving, cleaning, and filling approximately fifty bottles, the brewer only needs to fill one keg.
A crucial part of any draft beer system is the keg coupler, the part inside the kegerator that taps the keg. Different types of kegs require different keg couplers, [3] so considering what you plan on serving is important in order to purchase the appropriate coupler. System D (U.S. Sankey) – standard for North American beer
Although it is common to refer to draught beer containers of any size as barrels, in the UK this is strictly correct only if the container holds 36 imperial gallons. The terms "keg" and "cask" refer to containers of any size, the distinction being that kegs are used for beers intended to be served using external gas cylinders.
[nb 3] The Queen Anne wine gallon of 231 cubic inches was adopted in 1707, and still serves as the definition of the US gallon. A US tun is thus the volume of a rectangular cuboid with dimensions 36 by 38.5 by 42 inches. When the imperial system was introduced the tun was redefined in the UK and colonies as 210 imperial gallons.
The system was originally based on the ale gallon of 282 cubic inches (4.62 L; 1.22 US gal). In United Kingdom and its colonies, with the adoption of the imperial system in 1824, the units were redefined in terms of the slightly smaller imperial gallon (1.2 US gal; 4.5 L). The older units continued in use in the United States.
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