- Joined
- Nov 22, 2017
- Messages
- 35
- Reaction score
- 10
Here’s the scenario:
I am getting ‘orders’ for kegs for several events this spring and summer. I’d like to brew up beer and have it ready to go in advance but it might be a month or two out from when it’s kegged to when it’s used. I have a pretty hectic schedule so when I have an available day to brew, I like to take advantage even if I might not have keezer space.
Let’s say for a Hefe and an IPA, how long can it sit in the keg, in a cold cellar, fully carbed and pressurized, untapped, and remain fresh?
I read IPAs can lose aroma over time but that’s due to headspace correct? If there’s almost no headspace left, should the loss be minimal?
I know stouts can sit for a long time, as can porters.
Thanks!
I am getting ‘orders’ for kegs for several events this spring and summer. I’d like to brew up beer and have it ready to go in advance but it might be a month or two out from when it’s kegged to when it’s used. I have a pretty hectic schedule so when I have an available day to brew, I like to take advantage even if I might not have keezer space.
Let’s say for a Hefe and an IPA, how long can it sit in the keg, in a cold cellar, fully carbed and pressurized, untapped, and remain fresh?
I read IPAs can lose aroma over time but that’s due to headspace correct? If there’s almost no headspace left, should the loss be minimal?
I know stouts can sit for a long time, as can porters.
Thanks!