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lhommedieu 11-13-2012 05:56 PM

Question about kegging
 
I plan to keg my beer and keep it for about 4 weeks at 35 - 40 degrees. It's been in the primary for 3 weeks. If I need to take it out of the fridge for a day or two, and keep it in the garage, will temperature fluctuations effect the taste of the beer? Temperatures are predicted to be in the high '40's during the day, and the low 40's at night.

Best,

Steve

tally350z 11-13-2012 05:58 PM

No you will be fine. Temp control is very critical in the first part of fermentation. That is where most off flavors come from..

billl 11-13-2012 06:26 PM

40's are fine. You obviously don't want to freeze it and you wouldn't want to leave it out there if it were 90.

gcdowd 11-13-2012 07:22 PM

Yeah no worries as long as it's not freezing. I keep my kegs on my back porch, which is pretty much outdoor temps

lhommedieu 11-13-2012 11:38 PM

Thanks for your replies, guys. A few more questions, if you don't mind: does anyone keg their beer after primary fermentation and add some CO2 to fill up the head space to prevent oxidation - but keep their beer at the recommended temperature for secondary fermentation? If you did your primary at 65 degrees for example you would store your keg at the same temperature. This would allow you to free up your fridge space, if like me you're using corny kegs for the first time.

By the same token, though, just keeping the beer in the primary is essentially the same thing, right?

What about aging a primary too long, i.e. off-flavors from the sediment on the bottom? This would seem to be mitigated by leaving the sludge behind when you transfer to a keg.

I thought I saw this somewhere on one of those corny keg "how to" videos but just wanted to make sure.

At the rate that I drink beer I'll probably go through a corny keg every 1-2 months (I guess I'll have to build my tolerance - or my wife's) - but I don't want to have start brewing when I find out my keg's almost finished.

I don't have a keezer yet but I thought that kegging/storing in this manner could be a nice intermediate solution in case I wanted to have a beer kegged on hand that I could put in the fridge and carbonate a few days before I thought I needed it. Making a keezer would be a lot easier in the long run though...

gcdowd 11-14-2012 01:31 AM

I never secondary. Here's what I do. Beer in the fermenter for 2-4 weeks. Keg it. Let it sit for another couple weeks at room temp (70 ish). In the winter, I'll then bring it onto the porch to chill for another week or so or until my kegerator is ready for it. In the summer, I'll just go from a few weeks conditioning at room temp straight to the kegerator. I guess my point is, I go straight from primary to keg. Then let it condition in the keg until I think it's ready.

lhommedieu 11-14-2012 02:17 AM

That sounds a lot like what I am thinking. Just to clarify: when you keg it, then it's ok to put just enough CO2 in the keg (maybe you'd purge once or twice) to replace the oxygen?

dallasdb 11-14-2012 02:29 AM

Quote:

Originally Posted by lhommedieu
That sounds a lot like what I am thinking. Just to clarify: when you keg it, then it's ok to put just enough CO2 in the keg (maybe you'd purge once or twice) to replace the oxygen?

Yes. I pump my regulator to 30 psi and with the lid not clamped but sitting in place hit the keg with gas. This "sets" the lids. I then clamp it disconnect the gas and purge. Then hit with gas and purge 2 more times. I usually purge 3x total.

gcdowd 11-14-2012 02:38 AM

Yeah I purge it a few times but honestly I don't think it's really necessary. I do it just to be "safe".

lhommedieu 11-14-2012 02:44 AM

Sorry to sound like a newb but could you clarify this part for me: "...with the lid not clamped but sitting in place hit the keg with gas. This "sets" the lids..."

I am new to kegging and have visions of a geyser of beer hitting my ceiling, lol...


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