Now that I'm doing 10 gallon batches I'm finding that I can't keep two kegs of each brew in my keezer without running out of space. I have a keg I've been force carbing for two weeks now. Can I remove it or will taking it from the freezer make it go bad somehow? Is the change in temperature damaging to the beer?
I assume it's okay to hit a newly filled corny with pressure and then allow it to condition at room temp?
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.
Bourbon Barrel Duchesse De Bourgnone
Fermenting English Mild
on Deck: Lager?