Well I'm faced with one of my "cellar" storage freezers dying...and of course it's the big 6 pack one
Any issues with storing finished kegs at "room" temps. Say 75-80 degrees (South Texas) for an extended time? I only have 7 taps available and 15 kegs to contend with. So 8 are finished and left out in the open waiting.
By "finished" keg I mean completely fermented and fully carbed up. I have started fermenting and serving from the same keg. So no O2 issues or any other exposure to contend with. But the beer will be sitting on the yeast cake in the keg the whole time.
Some of my kegs are RIS, Dopplebocks, Tripels and Quads will be sitting from 6 months to as long as 2 years before getting tapped.
Normal stuff like Hefes, Pils, IPAs, Browns, etc may be sitting 1-6 months before drinking.
I did a lot of post searching and seems there has been some success with warm storage.
Any issues with storing finished kegs at "room" temps. Say 75-80 degrees (South Texas) for an extended time? I only have 7 taps available and 15 kegs to contend with. So 8 are finished and left out in the open waiting.
By "finished" keg I mean completely fermented and fully carbed up. I have started fermenting and serving from the same keg. So no O2 issues or any other exposure to contend with. But the beer will be sitting on the yeast cake in the keg the whole time.
Some of my kegs are RIS, Dopplebocks, Tripels and Quads will be sitting from 6 months to as long as 2 years before getting tapped.
Normal stuff like Hefes, Pils, IPAs, Browns, etc may be sitting 1-6 months before drinking.
I did a lot of post searching and seems there has been some success with warm storage.