Filled Homebrew kegs - Storing and temp fluctuations

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Brian66

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I have a small chest freezer and most of the time I keep the temp at 38F.

Question 1 - If I have a keg of beer in the freezer at 38F and want to raise the temperature to 50F either to soft crash a beer in a fermenter or to ferment a lager, will this hurt the beer that is already kegged in the freezer? I'm talking somewhere between 2-6 days then I'll lower back to 38F.

Question 2 - If I keg a beer and don't have room in the chest freezer, is it OK to store in a basement that stays around 65F? Does it matter if that stored keg is carbonated or not?
 
There's nothing wrong with temp fluctuations on kegged beer other than the fact that you really can't dispense a normally carbed beer at anything over 50 without foam problems. The fluctuation isn't really an issue for the beer except that the longer a beer spends on the warmer side, the faster staling processes go. If you're not trying to keep it for months, probably not an issue.
 
There's nothing wrong with temp fluctuations on kegged beer other than the fact that you really can't dispense a normally carbed beer at anything over 50 without foam problems. The fluctuation isn't really an issue for the beer except that the longer a beer spends on the warmer side, the faster staling processes go. If you're not trying to keep it for months, probably not an issue.
Thanks! This is good to know!
 
Thanks @Brian66 for this thread... I've been 'upping my game' lately to do what many on here do; Have more than just 2 kegs of beer on tap at one time... For me, that means leaving filled kegs sitting at best in my basement which stays around 68° year round. I'm on the verge of doing that as soon as I can ensure sanitary oxygen-free tranfers. Let's see if we can keep this thread running until many more weigh in with their experiences. :bigmug:
 

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