Originally Posted by ReverseApacheMaster
When the beer warms up the CO2 comes back out of solution.
So no question that temp raise and lower over and over are not good for the beer and the CO2 will be released in warmer conditions but only to the limited extent that there is some kind of equalization of pressure in the beer container, bottle or keg??? If all the CO2 escaped any beer on the shelf or not cooled throughout its life post carbing would be flat. Am I missing something here?
I brew a few batches of beer for a wedding, graduation, birthday something. Keg and force carb the beer cooling it at that point. Jump to a clean keg to get rid of the yeast on the bottom of the first keg using less than 5psi to jump it. Put it back in the cooler with 15 psi until I move it 1000 miles or so over the course of not more than three days, then cool the beer down again overnight and serve with 5psi and a picnic tap. At serving beer is carbed well, clear and tastes fine (like I never moved it away from my home)