duskb
Well-Known Member
As I add brews to my pipeline I'll need space in the kegerator for a new brew that needs to be carbed so I'll have to remove a "conditioned" brew to make room for the new guy to get his turn on the gas.
For over a year now I've been doing the set and forget method. My beers will sit in the mid 30's for a week or so at 10-12PSI before I move on. The thing is, (and I might just be crazy here), I'll swear the beer will taste great in the kegerator and once I move it to storage and connect it again later it starts to develop subtle off flavors which I'm having a hard time identifying.
I did some research and I've read that when going to storage it's not a bad idea to bleed off O2 with a fresh 30 PSI hit but I can't imagine that would make a difference if it's been on CO2 for a couple of weeks anyways. The only variable I can see that is out of my control then is temperature.
So, I'll ask, how important are stable temps to kegged beer for long term storage and what can happen if it fluctuates as much a 10 degrees over time?
For over a year now I've been doing the set and forget method. My beers will sit in the mid 30's for a week or so at 10-12PSI before I move on. The thing is, (and I might just be crazy here), I'll swear the beer will taste great in the kegerator and once I move it to storage and connect it again later it starts to develop subtle off flavors which I'm having a hard time identifying.
I did some research and I've read that when going to storage it's not a bad idea to bleed off O2 with a fresh 30 PSI hit but I can't imagine that would make a difference if it's been on CO2 for a couple of weeks anyways. The only variable I can see that is out of my control then is temperature.
So, I'll ask, how important are stable temps to kegged beer for long term storage and what can happen if it fluctuates as much a 10 degrees over time?