I know it is now good for beer that is fermenting to undergo drastic temp. fluctuations but is it alright when your beer has been kegged? I am leaving my kegs in the garage where the lows reach 28 F and the highs might reach 50 F. So the beer probably is jumping between 32 F and 42 F over the course of the day. I have only just started doing this because I need to get my beer colder, but I don't want to ruin any batches so if anyone could give me some tips that would be great.
