How long can beer sit in a keg?

[ShowPonyBrewing]

So I want to brew now in order to get my summer drink on, but I’m new to brewing and didn’t know how long I can keep the beer in a keg, whether under pressure or not. What’s the best way to brew a 5 gal batch now and drink it come summertime?

 

[philly224]

What style of beer?

 

[ShowPonyBrewing]

Trying seasonal styles, so to have it ready for summer possibly a Summer Ale or Saison.

 

[myndflyte]

I don't see why it would be a problem. If you aren't going to keep it cold and carbonate it though, make sure you at least put the keg under pressure to get a good seal on the lid and reduce the chances of oxidation.

 

[Brewsit]

If you do it right with sanitization and keeping oxygen out/purging with co2, it’s good as long as you would keep any beer in any can. Carbonate it, but you shouldn’t have to keep it on pressure if there are no leaks. I have a stout that I’m about to send to a competition that’s been in a keg for two years.

 

[ShowPonyBrewing]

Ok great. But I’m not understanding how u carbonate it but at the same time don’t keep it under pressure [emoji53]

 

[philly224]

Ok great. But I’m not understanding how u carbonate it but at the same time don’t keep it under pressure [emoji53]

You can carb it and then take the keg off pressure and it will stay carbed if you don't have any leaks.

 

[ShowPonyBrewing]

Gotcha. What pressure is recommended for that. And how important is temp control while it’s in the keg, assuming I don’t have room in my garage fridge.

 

[Brewsit]

A cool room is ok, a cool basement is best. The worst place you can keep it is somewhere the temp fluctuates, such as your kitchen or living room. A closet in a room you don’t use on an inside part of the house is best.

 

[Brewsit]

And serving pressure is fine, just get it carbed to where you want it. When it warms up the pressure will rise regardless.

 

[ShowPonyBrewing]

Awesome! Is there a certain way to make sure that all the O2 is purged from the keg.

 

[Brewsit]

Fill from the bottom, minimize splashing, you can even give a shot of co2 in the keg before filling. After filled, put on pressure and pull the relief valve a few times, you will be good to go.

 

[ShowPonyBrewing]

Ok great. But how do u give it a shot of CO2 if it’s not sealed. Maybe I’m missing something.

 

[Brewsit]

Before you fill the keg, you can connect it, pressurize and pop the relief valve once or twice. You will have some co2 in there for after you fill, and co2 is heavier than air, so it should drop to the bottom, giving you a blanket of co2 that the beer will push up and out as it fills.

 

[DublinOhioBrewer]

That's damn smart Brewsit... I just bought my first three corny kegs and I have two batches in fermenters that I'll be ready to keg here in about a week or so. I'm definitely going to do that. That's a brilliant idea

 

[ShowPonyBrewing]

As the beer fills inside the keg, won’t it just push the CO2 out the open lid. Sorry, again this is new to me but I appreciate the Intel.

 

[DublinOhioBrewer]

You need to have the lid on to pressurize the keg. I believe what he's saying is put your lid on, pressurize the keg and then pull the release valve a couple times to let some of that out. Then rack your beer into the keg with the liquid tube and the CO2 thats still in The Keg will create a barrier for you to rack under

 

[Brewsit]

Haha definitely not my original idea. Pretty sure it’s buried in a few posts here. Glad you could use it.

Yes, it will push co2 out as it fills, but the point is to have a layer over the beer so oxygen doesn’t hit the top of the beer.

 

[Brewsit]

Yep you can do it through the liquid post or just run a tube from the fermenter/racking cane whatever to the bottom of the open top. I’ve done it both ways and they both work well.

 

[DublinOhioBrewer]

oh, my apologies, I assumed he was referring to pressurizing The Keg, obviously the lid will be off when he racks it. Duh.

I was told that I should rack my beer into the keg through the liquid tube so I just assumed everybody did that. I guess I shouldn't have done that LOL

 

[Brewsit]

Not to add confusion, but I’ve done that too... pressurize the keg, push beer in the keg under pressure while relieving pressure on the gas post. Usually this is for blending beers that are already carbed, to keep them from foaming.

 

[DublinOhioBrewer]

Do you mean if you have say a double IPA already kegged and carbed and then you make the same recipe again and you're topping off your keg with it? Is that the kind of situation you're referring to above? Just so I know LOL

 

[ShowPonyBrewing]

I just kegged my first beer and I did it thru the lid hole. Should I use the liquid tube in the future.

 

[chickypad]

Before you fill the keg, you can connect it, pressurize and pop the relief valve once or twice. You will have some co2 in there for after you fill, and co2 is heavier than air, so it should drop to the bottom, giving you a blanket of co2 that the beer will push up and out as it fills.

That isn't actually how it works. The gases will mix, the idea that CO2 will flow to the bottom of the keg and create a blanket is a myth - see thread below and in particular check out the linked video. You can dilute the air with multiple purge cycles but it takes a lot (someone will hopefully post the table for you but depending on the pressure it might be like 20 or 30 cycles). A better way to purge O2 from a keg is to fill it fully with sanitizer and push it out with CO2 then do a closed transfer.

https://www.homebrewtalk.com/forum/threads/time-it-takes-for-co2-to-settle.503452/

 

[ShowPonyBrewing]

That makes sense! I assume the only advantage to doing a closed transfer is sterilization? Thank you.

 

[chickypad]

No the idea is to avoid oxygen exposure, if you have the completely purged keg but then open it to rack you're introducing air. So you do a closed transfer - either closed loop with the fermenter or using CO2 to push.

 

[DU99]

you could natural carb your kegs..

 

[Brewsit]

That isn't actually how it works. The gases will mix, the idea that CO2 will flow to the bottom of the keg and create a blanket is a myth - see thread below and in particular check out the linked video. You can dilute the air with multiple purge cycles but it takes a lot (someone will hopefully post the table for you but depending on the pressure it might be like 20 or 30 cycles). A better way to purge O2 from a keg is to fill it fully with sanitizer and push it out with CO2 then do a closed transfer.

https://www.homebrewtalk.com/forum/threads/time-it-takes-for-co2-to-settle.503452/

Actually, that is how it works. At least for the short term. Introduction of co2 will initially stratify and then eventually will diffuse.

http://beerandwinejournal.com/can-co2-form-a-blanket/

 

[PADave]

Add a couple ounces of priming sugar to the keg. Will start the carb process, and the yeast will take up any o2.

 

[Brewsit]

Add a couple ounces of priming sugar to the keg. Will start the carb process, and the yeast will take up any o2.

This too! This would be a great way to not have to involve your co2 system at all. Treat it like one big bottle condition.