I'm getting a ton of conflicting views on this:
Basically, if I brew a beer this weekend but my kegerator isn't freed up for another 2 months, how do I keep the fermented beer stored best for use?
1. Storing in the carboy and the trub can cause off-flavors along with the presence of oxygen that slowly seeps in along with occasionally turning the closet light on can also affect the beer.
2. Storing it in a keg which is great for light but then you have Oxygen present so that can cause issues.
3. Storing it in a keg with Priming sugar or just replacing O2 with CO2 to reduce oxidation
.....Of the three though, I guess it really depends on style. Like, you wouldn't store an IPA for a year in a keg even if you did purge all Oxygen but maybe you could store a larger ABV stout for a year in the keg. But could you theoretically store a big beer for a year in primary fermenter with the gunk present at the bottom without any issues?
Sorry, this is a broad topic but I was planning on doing a sour beer soon using Brett and it needs 1-3 years to ferment so that's a slighty different question but I am curious about the first (making a Stout that isn't ready to serve yet..how to store).