Subject basically says it all. Trying to figure out how to best manage my "brewing flow" and very limited kegerator space, so I never run out. I'm doing primary in a 6.5g carboy, and using a corny with the dip tube cut for a brite tank/secondary(*). If I temporarily drop temps in my fermentation freezer to cold crash and rack to serving keg (when not also fermenting a batch in primary), but have no room in the kegerator to store after that, is it ok to bring the serving keg back to room temperature or will that adversely affect the beer?
(* I realize current wisdom says secondary is unnecessary, but I only have the one primary, and have been dryhopping, so using a secondary still makes sense in my situation.)