Keg Gas Instructions

Every 5-gallon batch cocktail served on draft needs to be pressurized with the right gas. Use the wrong gas or the wrong method and you will ruin the batch. This guide covers both scenarios: non-carbonated cocktails (nitrogen) and carbonated cocktails (CO₂), plus the two carbonation methods we use — charging stone and commercial force carbonator.

Quick Rule: Non-carbonated cocktails → N₂ (nitrogen) only  |  Carbonated cocktails → CO₂ only. Never mix them up.

N₂ (Nitrogen) — Non-Carbonated Cocktails

Use nitrogen for any batch that does not contain soda water or require carbonation — margaritas, old fashioneds, espresso martinis, whiskey sours, and most spirit-forward builds.

  1. Batch all ingredients into a clean 5-gallon Cornelius keg. Seal the lid firmly.
  2. Shake the keg side to side, tipping it so the bottom goes over the top. Repeat for 2 full minutes to fully integrate settled ingredients.
  3. Connect the gray/silver "gas in" Cornelius connector to the plug marked GAS IN on the keg lid — pull back the outer ring, push down firmly, release to clip.
  4. Confirm gas is on and flowing. Set regulator to 12–15 psi.
  5. Pull up the pressure release ring 3 times quickly to cycle gas through the keg. Release between each pull.
  6. Test flow. If pouring too fast, reduce pressure to 10–12 psi.
  7. Reshake once daily — shake the keg thoroughly side to side for 1 full minute to re-integrate all ingredients before service.

CO₂ — Carbonated Cocktails (Charging Stone Method)

Use the charging stone Cornelius lid for carbonated cocktails — mules, collins builds, gin fizz, transfusions, and any recipe that calls for soda water in the batch.

Do not use nitrogen for carbonated batches. CO₂ only. Nitrogen will not carbonate the liquid — it will only pressurize it.
  1. Batch all ingredients (minus soda water — add water instead, to be carbonated) into a clean 5-gallon Cornelius keg.
  2. Insert the charging stone lid sideways at 45° and spin to align the seal with the rim. Clamp firmly closed.
  3. Shake vigorously side to side, or roll on clean plastic sheeting, for 2 full minutes to integrate all ingredients.
  4. Set CO₂ regulator to 20–25 psi.
  5. Connect the gray/silver Cornelius connector to the plug at the center of the charging stone lid.
  6. Pull up the pressure release ring 30 times quickly, releasing between each pull, to cycle CO₂ into the keg.
  7. Refrigerate for 24 hours to chill completely. Cold liquid absorbs carbonation better.
  8. Once cold: pull up the pressure release ring 30 more times quickly to push additional CO₂ into the now-cold liquid.
  9. Test flow. Reduce to 15 psi if foamy. Maintain 20–25 psi if carbonation is holding without foam.

CO₂ — Carbonated Cocktails (Commercial Force Carbonator)

Trained professionals only. Do not attempt commercial force carbonation unless you are experienced with high-pressure systems. Force carbonate at your own risk. Do not charge over 60 psi.
Critical: Commercial charging stations use a black "OUT" connector. Do NOT force this black plug onto a charging stone lid — it will not fit for a reason. Use the black plug on the "OUT" plug on the keg only, with a standard keg lid (not a charging stone lid).
  1. Batch all ingredients into a clean 5-gallon Cornelius keg with a standard keg lid (not charging stone). Seal firmly.
  2. Confirm the pressure release valve pull ring is fully seated before connecting gas.
  3. Set commercial high-pressure charging station CO₂ gauge to 60 psi.
  4. Connect the black "OUT" connector from the charging station to the "OUT" plug on the keg — not the center of a charging stone lid.
  5. Confirm gas is on and flowing into the keg.
  6. Pull up the pressure release valve 20–40 times (1 second each pull, release between each) to cycle CO₂ through the keg.
  7. Disconnect. Refrigerate minimum 12 hours. Test carbonation level before service.

Questions?

Email us at orders@tophatprovisions.com — we batch hundreds of kegs per year and we are happy to help you set up your draft cocktail program.