I have a question regarding this as well. I see the general concensus is to use kegs and I really like that idea, but I have questions on how to actaully age in kegs?
1) Do you purge the O2 with CO2 and leave with a little pressure to make sure the keg stays sealed? (some of my kegs don't seem to seal up without some pressure on it.)
2) I assume the beer will continue to build pressure, so how do you know how much pressure to add in the purge or when to release pressure?
3) the question has already been asked about carbing or leaving it sit, I would like to know that as well
4) How long can it stay in keg? assuming they stay sealed.
Thanks in advance for your help.
1) Yes. Purge the O2 with CO2.
2) It will not build pressure unless you add priming sugar and don't force carb. Apply gas until it fills the head space (you don't hear the gas flow). Purge, then gas it again.
3) If you are force carbing, make this
https://www.homebrewtalk.com/f35/how-make-cheap-psi-guage-226115/ or buy one from williams brewing. Now, hit it with 30 psi at room temp. The CO2, will be absorbed into the beer since it's flat. After 24 hours or so, the pressure will drop to almost nothing since the CO2 is in the beer. Hit it again @ 30 psi. Do this daily and test with your handy dandy guage until it stabilizes @ 30 psi. You're done! Put it in a fridge, cellar, basement, where ever.
4) They won't go bad after years but depending on the style, some improve with age. APA's, IPA's, Wheats, should be drank fresh since they lose their style characteristics over time. Bitters, Stouts, Strong Ales, Dubbels, Trippels, Barleywines, Lambics improve with age and can peak at a year or more.