After many years of extract, I recently went all-grain and got a bit hooked. 7 AG batches in 2 months. While a majority of my beer is not ready to consume, I do have a Simcoe IPA that is ready to carb. My keezer only holds 2 corny kegs, so I decided to remove a 2 month old, partially consumed RIS to make room for the Simcoe IPA.
I removed the RIS keg and took it into my basement (around 55-60 degrees this time of year) for "additional" aging-- ultimately, until I have room in the keezer to finish it. It has about 1.5-2 gallons remaining inside, fully carbonated.
A knowledgable resource at my LHBS has just informed me that the RIS is most likely ruined because it was removed and brought to a warmer temperature.
I just made the swap last night, less than 24 hours ago. Have I really ruined the remaining beer in that keg? Should I swap it back out ASAP?
I have read other posts in which other members claim to chill and carb kegs before removing them for aging / conditioning at room temperature. This gives me some hope, but I cannot help but be a little concerned.
Although a bit young to even be drinking, I should have patiently finished off the RIS... but the dry-hopped ( in keg, using dip tube screen) Simcoe IPA was too tempting to resist. I'll patiently wait for it to carb over the next 7-10 days. Looks like a bigger keezer is worth considering.
Side note: After lurking around on this site for years, I finally set up an account. Long overdue. It's such a valuable resource for all things homebrew.
Thanks in advance.