ArrogantDusty
Well-Known Member
So at a recent event for my company, I brought some homebrew and a few commercial kegs. Long story short, I had about a half of a 1/2 barrel keg of Perennial Artisan Ales' Southside Blonde left at the end of the night.
It has now been in the back of my SUV for about 3 weeks with temperatures ranging from 30-85 during that time period (Spring in St Louis is crazy). I was entertaining the thought of transferring 5g of into one of my kegs before returning the keg and then adding blend of lacto and brett and leaving it out for 6 months or so. Anyone done anything like this before?
And for those of you who think I should just chill it and drink it, I already have WAY too much beer to drink at my house right now and do not need more
It has now been in the back of my SUV for about 3 weeks with temperatures ranging from 30-85 during that time period (Spring in St Louis is crazy). I was entertaining the thought of transferring 5g of into one of my kegs before returning the keg and then adding blend of lacto and brett and leaving it out for 6 months or so. Anyone done anything like this before?
And for those of you who think I should just chill it and drink it, I already have WAY too much beer to drink at my house right now and do not need more