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Old 08-29-2007, 04:48 PM   #1
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Well, as it thaws i am wondering what kind of damage i have done to the keg. The beer i am sure is ruined, but the keg. I am thinking just new o-rings.

Anyone ever done this before or am i the only village idot?
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Old 08-29-2007, 05:28 PM   #2
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the beer might not actually be ruined. freezing isn't ideal, but once it thaws, it should be cool. I at least wouldn't count on it being toast yet.

did hte o-rings actually get damaged? If the keg wasn't totally full it should have had space for freezing expansion.

I know other guys have frozen kegs and bottles...it happens.

let us know how the beer tastes once thawed and possibly re-carb'd.
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Old 08-29-2007, 05:40 PM   #3
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Um...thaw it out to a certaiin point, then separate the melted liquid from the ice block and discard the ice. Voila: eisbrau! Sure, it's usually done with bocks...but hey, why not see what happens?
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Old 08-29-2007, 05:42 PM   #4
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Old 08-29-2007, 05:44 PM   #5
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I've froze one before....just let it thaw and turn the keg upside down a few times to "mix" it. If the keg still holds pressure, don't worry about it. They are, after all, good to over 100 psi.

 
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Old 08-29-2007, 08:00 PM   #6
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If the keg does not have a gaping crack with beer slush oozing out, it and the beer are probably ok. Didn't happen to me, but I saw the results.
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Old 08-29-2007, 08:09 PM   #7
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I froze a keg of apfelwein. After it thawed, it tasted exactly the same as it did before. I imagine beeris similar.
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Old 08-29-2007, 08:49 PM   #8
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Been there, done that. Just let it thaw in the kegerator for a couple of days. You won't even taste the difference.

 
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Old 08-29-2007, 08:52 PM   #9
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As long as you had a even a small air space you should be ok on the main structure of the keg. The only oddball thing I could see happening is damage to the dip tube.

 
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Old 08-29-2007, 09:04 PM   #10
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The very first batch I made and kegged. Froze solid thawed out and tasted it picked up a real matalic taste. Tried waiting and sampling again. I threw out the beer. Used the keg again no problems.

 
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