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Old 03-30-2009, 05:53 PM   #1
birch
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Default Storing full kegs

I'm about ready to make the jump to kegging (finally).

I've done a lot of reading and pretty much have all my questions answered except for one that I can't seem to find an answer to in past threads...

Let's say I brew a batch, keg it, and I don't have room in the fridge yet so I want to store it at room temp. Is it OK to cool it down, carb it, then take it out and store it at room temp so all I have to do when I'm ready to drink is cool it down? Or should I store it un-carbonated and wait until I'm ready to drink to carb it? Or does it even make a difference? I'd like to be able to switch out a keg that's already carbed and be able to drink it once it's cold without having to wait a week or two for it to carb up.

I guess I'm mainly concerned if there is anything wrong with taking a keg out of the fridge and storing it at room temp after it's carbed. Will it still be correctly carbonated when I cool it back down to serve? Will taste be affected from the repeated warming/cooling?

Thanks in advance for any help. I'm pretty new here but this is a great forum!

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Old 03-30-2009, 05:55 PM   #2
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I guess I'm mainly concerned if there is anything wrong with taking a keg out of the fridge and storing it at room temp after it's carbed. Will it still be correctly carbonated when I cool it back down to serve? Will taste be affected from the repeated warming/cooling?
No,
Yes,
No, just don't do it 8-10 times.
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Old 03-30-2009, 06:08 PM   #3
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No,
Yes,
No, just don't do it 8-10 times.
Thanks, I didn't figure it would be a problem, just wanted to make sure.
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Old 03-30-2009, 06:19 PM   #4
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+1 on the NO YES NO

Not sure why you say it takes 1-2 weeks to carb. I just put 30 psi on my cold keg for 36-48 hours and that is all it needs.

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Old 03-30-2009, 06:32 PM   #5
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+1 on the NO YES NO

Not sure why you say it takes 1-2 weeks to carb. I just put 30 psi on my cold keg for 36-48 hours and that is all it needs.
I know that's an option, I was just thinking of the 'set and forget' method. I've also read quite a few posts saying that sometimes forced carbed beer doesn't taste as good for a couple weeks anyway. Obviously I'm not speaking from experience here, just something others have mentioned.
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Old 03-30-2009, 06:34 PM   #6
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Will it age better uncarbed? I dont see the need to carb for storage...just rack, purge with C02, and add enough pressure to seal the keg then store it.

Now whats the best temp for keg storage? <70?

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Old 03-30-2009, 06:59 PM   #7
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He just wants to store them carbed so they'll be ready when he needs one.

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Old 03-30-2009, 07:23 PM   #8
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I've also read quite a few posts saying that sometimes forced carbed beer doesn't taste as good for a couple weeks anyway.
Most of those comments probably derive from people who take beer that is fresh out of 4 weeks in fermentation, drop it in a keg, force carb it and start drinking it the moment it is carbed.

Green beer is green beer. Force carbing doesn't change that. Once you have your beer in a vessel (be it a bottle or a keg) you need to give it time to condition (variable length depending on the type of beer) before drinking it.
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Old 03-30-2009, 07:52 PM   #9
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Will it age better uncarbed? I dont see the need to carb for storage...just rack, purge with C02, and add enough pressure to seal the keg then store it.

Now whats the best temp for keg storage? <70?
I'm with you. Just make sure all the air is purged with CO2 and keep it at room temp (< or around 70F). I've stored exactly one this way and it's been hooked back up a cpl weeks ago and it's great.
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Old 03-31-2009, 07:33 AM   #10
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I'm in the same boat,
let's say it's done fermenting, it's at room temp, I keg it, purge the o2, then what pressure should I leave it at if I were to leave it in the keg for 2 weeks up to 2 months or so before putting it in the kegerator?

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