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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Will a keg age while refrigerated?
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Old 02-12-2008, 02:36 AM   #1
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Default Will a keg age while refrigerated?

I kegged and force carbonated my English Pale Ale after it'd been in the secondary for only one week. The beer is only 2 weeks old at this point and I'd like to age it a bit more. Can I take the keg out of the fridge to let it condition some more? or should I just leave it chilled for another few weeks?

This is my first kegging experience.

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Old 02-12-2008, 02:45 AM   #2
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Basically, umm, not really. Ale yeast do a lot better near room temps.

Is it cold all the way through? 7 days in primary, 7 days in secondary, how fast did you force carb it?

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Old 02-12-2008, 02:49 AM   #3
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Quote:
Originally Posted by Poindexter
Basically, umm, not really. Ale yeast do a lot better near room temps.

Is it cold all the way through? 7 days in primary, 7 days in secondary, how fast did you force carb it?
It's been in the fridge since yesterday, so it's pretty cold. 6 days in primary, 5 days in secondary with gelatin.

It's good at this point but it finishes with a hint of dirty copper (like a penny). Otter Creek Copper Ale is what it reminds me of.
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Old 02-12-2008, 02:50 AM   #4
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it ages much slower at cooler temps. If it were mine, I'd keep it cooler than room temp but warmer than serving temp. 50-60F would be great.

give it time to mature a little and you'll be happy.

a keg is just a bit bottle, though most force carb rather than prime.

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Old 02-12-2008, 02:56 AM   #5
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So can I warm it back up? Should I leave 5 lbs of pressure on it and put it in my closet?

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Old 02-12-2008, 03:13 AM   #6
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Quote:
Originally Posted by erohver
So can I warm it back up? Should I leave 5 lbs of pressure on it and put it in my closet?
That sounds good.

Keep in mind that, after the yeast-cleaning-up part of conditioning is done, a lot of people will crash cool their ales for a couple of days before tapping. I'm not sure exactly what it accomplishes, but I think it gets the yeast out of suspension and precipitates some proteins out of the beer.
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Old 02-12-2008, 03:20 PM   #7
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You shouldn't leave the CO2 connected. The pressure will rise as the keg warms up & you could get back-flow into the regulator. Give it a month, then chill it & reconnect.

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Old 02-12-2008, 03:21 PM   #8
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Well force carbing is not the same as priming. If you were priming you'd need to leave it at room temperature to get yeast activity and carbonation. Since you force carbed it, it will continue to condition and get better over time even though it is in the fridge.

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Old 02-12-2008, 03:55 PM   #9
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As long as you are force carbing it, the temp really doesn't matter (within reason).

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Old 02-12-2008, 04:25 PM   #10
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It might age more slowly, but it will age just fine, and I also believe it will age more smoothly. I age all my beers at roughly 35F. If it were less trouble, I might do so at 50F, but 35F works fine. According to the brewers I talk to and other stuff I've read and heard, you are better off aging too cold than too warm, and room temperature is too warm.


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