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Old 04-12-2012, 03:40 AM   #1
FungusBrew
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I'm looking to store multiple kegs of varying styles for longer than 5 months. The plan so far is to carbonate the kegs, depressurize um', and allow them to sit refrigerated for the time until they get hooked back up for dispensing in August.

Whaddya' think?

 
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Old 04-12-2012, 03:42 AM   #2
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Why depressurize?

Obviously some styles will suffer after five months of aging, while others will shine, but on the whole there's absolutely nothing wrong with what you're describing.
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Old 04-12-2012, 03:44 AM   #3
Gregscsu
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I would leave them pressurized to a few psi just to keep them sealed. But other then that there is nothing wrong with your plan.
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Old 04-12-2012, 03:47 AM   #4
FungusBrew
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For some reason I was thinking the extra Co2 in the keg headspace would affect the beer negatively. Just a thought, no backing behind it.

So don't depressurize?

 
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Old 04-12-2012, 03:54 AM   #5
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Don't depressurize.
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Old 04-12-2012, 04:02 AM   #6
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Treat it like you would a bottle. Don't de-pressurize.
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Old 04-12-2012, 04:46 AM   #7
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I like priming in the kegs too; that way when they are ready to go on tap they're already carbed up. You just vent 'em a little so you don't get back-pressure, hook them up, and pitch the first pint or two that you draw.

I usually hit my kegs with 30psi, vent once, hit again, then leave them for a month or so in the basement.

 
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Old 04-12-2012, 04:55 AM   #8
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+1000 to not depressureizing!! if anything put them somewhere that the temps dont swing much like a basement... if you carb them and depressurize they will just equilize and become less carbonated from where you started!
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Old 04-12-2012, 05:00 AM   #9
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I also want to do the same but I don't have a big enough fridge so I will keep them in a cool room any idea of the shelf life?

 
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Old 04-12-2012, 05:23 AM   #10
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it really depends on the type of beer BeerMbob. You really don't want that super-late-hopped, extra dry-hopped IPA sitting around for 6 months as quite a bit of the aroma will taper off by then. However that double-chocolate chicory malt or triple IPA could benefit from being stashed away for that long before it's even considered.

I only have two taps so I'm forever keg priming and leaving them in the basement for at least 30-45 days.

I've gotten into the habit of double dry-hopping my beers. I will do the normal dry hop in the carboy, then prime and keg. When the keg goes into the fridge for clearing (about a week before I tap) I drop a bag of hops in it as well.

 
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