Beer aging question.

[Tbagger]

I am brewing around 100 gallons of beer for my wedding in August so it's time to start brewing. The problem I am facing is that I do not have the space to store it with temp control. My long term aging chamber only holds 5 kegs. I can cold crash and carb in my fermenter and keezer but will have to cycle them out to keep up production.

So my question is, after I keg and carb, is there any adverse affects of storing kegs at room temp for up to 6 months? The beers I'm brewing, in order, are a bohemian pilsner (that I will be laggering in the aging chamber), a milk stout, an amber ale, blonde ale, and IPA.

I figured I would brew the hop forward beers closer to the date as to minimize loss of hop flavors.

 

[IslandLizard]

That's one prestigious and elaborate project! 20 kegs worth!

I hope you have a few very knowledgeable people (like brew club members) who will keep the beer flowing for you, while you and your bride can enjoy the party together.

How are you going to store and dispense them on your wedding day? All the kegs need to be carbonated and cold stored at serving pressure for at least a week before the event to prevent foamers and such!

Beer will change over time, for some that's good, for others, not so, especially at room temps for 1-5 months.

How about buying a large enough chest freezer and keep them in there at 32-40F. Or 2 somewhat smaller ones, lagering the lagers at 32F in one, and keep ales at 38-42F until party day.

Yup, IPAs are the most time sensitive.

Is the party going to be at home?

 

[Tbagger]

We are doing a camping trip wedding and I am bringing my keezer. I will be keeping them in bins of ice so they are cold when I swap them out.

 

[Tbagger]

And crisis averted. My neighbor owns a bar (which I totally forgot about) and my soon to be wife recommended I ask them if I can use some space in their beer fridge. They said yes.