MellowToad
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- Feb 15, 2008
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Hey folks, I've recently come across 10 cornies from a home brewer that was going out of business. They all work and I am wondering the following:
If I brew a batch of beer (let's say an American Pale Ale at 4.5% ABV, 40IBUs), ferment all the way out and carb it, then leave it in my cellar at a constant temp of about 60 degrees, is it possible to estimate how long it will take before the flavor starts to degrade?
I plan on brewing 5 gallons every two weeks and would like to get a stockpile of kegs full of beer for parties and different events, as well as having replacements on hand for when one of my four kegs in my kegerator spurts its last drop of golden yummy.
If I brew a batch of beer (let's say an American Pale Ale at 4.5% ABV, 40IBUs), ferment all the way out and carb it, then leave it in my cellar at a constant temp of about 60 degrees, is it possible to estimate how long it will take before the flavor starts to degrade?
I plan on brewing 5 gallons every two weeks and would like to get a stockpile of kegs full of beer for parties and different events, as well as having replacements on hand for when one of my four kegs in my kegerator spurts its last drop of golden yummy.