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kfeldman · 08-30-2012, 09:08 PM

Hello,

I am about to purchase a kegging system, but had a question. Last year I made 30 gallons of hard cider and wanted to keg it all, but I didn't have a place to keep 6 corny kegs cold. I am wondering if I can store beer or hard cider in a keg that has been carbonated at room temp, say around 65-70 degrees, and then store it at room temp until I was ready to drink it? Any thoughts? Thanks for the help!

Kyle

**Hammy71** · 08-30-2012, 09:12 PM

I store my kegs in the basement until needed. Mid 60s maybe? Remember, a keg is just a big bottle. If sealed correctly you can store them just like you would any other bottle.

kfeldman · 08-30-2012, 09:18 PM

Great!

Thanks for the info! Also, should I cool the keg to carbonate it, and then store it in the basement? Or should I carbonate it at room temp if I am going to store it at room temp? Thanks again!

Kyle

**JuanMoore** · 08-30-2012, 09:27 PM

Quote:

Originally Posted by kfeldman

Great!

Thanks for the info! Also, should I cool the keg to carbonate it, and then store it in the basement? Or should I carbonate it at room temp if I am going to store it at room temp? Thanks again!

Kyle

It doesn't really matter, but you'll need much higher pressures for force carbing at room temp.

**terrapinj** · 08-30-2012, 10:14 PM

easiest method would be to naturally carb the kegs

let them carb at room temp by using priming sugar (usually about half the amount you would use when bottling)

kfeldman · 09-05-2012, 06:29 PM

I would rather not use the sugar method because I am trying to have less sediment in my beer. Would it be best to chill the beer, then carbonate it, and then bring it back to room temp for storage? Or should I carbonate it at room temp? Thanks!

**homebrewbeliever** · 09-05-2012, 06:50 PM

Quote:

Originally Posted by kfeldman

Great!

Thanks for the info! Also, should I cool the keg to carbonate it, and then store it in the basement? Or should I carbonate it at room temp if I am going to store it at room temp? Thanks again!

Kyle

As far as I understand, carbing at room temp doesn't really work... the beer needs to be cool to really begin to absorb CO2. I tried force carbing at room temp in my basement (~65*F) at 28 PSI for two weeks and it was BARELY carbonated (like maybe 1.5 volumes or something). Maybe if you were to chill them, carb them, and then store them in your basement?

**homebrewbeliever** · 09-05-2012, 06:51 PM

You could also just seal the kegs, not carb them, and then store them in your basement...

lehr · 09-05-2012, 06:58 PM

Quote:

Originally Posted by homebrewbeliever

You could also just seal the kegs, not carb them, and then store them in your basement...

You want some co2 in the kegs to store them so that they don't oxidize from 02 plus pressure will keep a much better seal.

**terrapinj** · 09-05-2012, 07:21 PM

Quote:

Originally Posted by kfeldman

I would rather not use the sugar method because I am trying to have less sediment in my beer. Would it be best to chill the beer, then carbonate it, and then bring it back to room temp for storage? Or should I carbonate it at room temp? Thanks!

i wouldn't expect much extra sediment as a result of natural carbing.

their isn't enough sugar added to cause the yeast to multiply

you can force carb at room temp but the psi will have to be set around 30+ dep on the temp of the room