Really complicated brewing/dispensing schedule

[cmbtmdc520]

I posted earlier, totally clueless, but now I have narrowed down my complications. I have to brew tomorrow night. I plan on brewing a partial boil APA. When it's done fermenting (approx 7 days), I have to keg and transport, where it may be stored for over a week unrefridgerated. The week of storage is due to limited space available with the vehicle I'm taking to a wedding reception. My biggest concern is: can a keg of fermented, filtered and uncarbonated beer (being an American Pale Ale) sit at room temperature for over a week in a keg uncarbonated? Would it be better to carbonate it first? I normally keep my homebrew carbonated in a kegerator until ready to serve. I have no experience storing kegged beer of any style at room temp...I really need some feedback soon. I need to know if my attempts are futile, so I don't blow a bunch of money at my LHBS for ruined beer...

 

[cmbtmdc520]

Upon further research, I learned that you can purge the O2 with CO2 at 10 PSI, just enough to seal the lid, and keep your homebrew at room temperature for as long as needed. Such a huge sigh of relief. Answer to my question, Seal the keg with CO2, but wait until a day or two to force carbonate. Using a jockey box, I'll try to force carbonate 48 hours prior, and let it rip!

 

[day_trippr]

Man, that's gonna be some seriously green brew. Might want to hold off serving it until everyone at the event are already well into their cups...

Cheers - and good luck with that

 

[Revvy]

How do you know your beer's going to actually be done according to your schedule? Yeast can't read so calendars, and recipe schedules don't really work for them. If you've experienced an often normal 72 hour lag phase with your yeast, then in truth your beer's only been fermenting for 3-4 days when you move it. Often not quite enough time for the yeast to do their job completely. Let alone giving the yeast time to clean up all the byproducts of fermentation that lead to off flavors. You're going to be left with a green yeasty drink.

How bout letting the process run naturally rather than trying to force it to conform to your desires? You may not have realized, but you're not in charge of this...I learned a long time ago, that the yeast are.

 

[dragonbreath11]

If he pitches a big starter at 75F or 2 packs of dry yeast, and the beer is under 1.060, I think his beer can be done fermenting in 4-5 days. I would pitch a lot of flocculating yeast, crash cool with 1-2 days conditioning while adding finings, rack from the carboy into keg. It might taste a bit green but if it's a APA the hops will mask some of that greenness.

 

[CidahMastah]

+1 regarding the wait. I would never serve any APA brew (or pretty much any brew excluding hefe's) of mine for at least 4-5 weeks. Done fermenting does not = good.

 

[cmbtmdc520]

Thanks for the input everyone! I normally give my homebrew way more time, but I recently realized it's crunch time to get this beer going. Brewed it last night. Got a 1.055 OG. Using WLP001 cali yeast. I don't have 2 weeks for a secondary, but I'm not gonna rush the primary. When it's ready, I plan to keg and purge, from there it may be kept at room temp for over a week. That's my biggest concern, although i've heard some people remark that a sealed keg, purged of O2, is similar to a giant bottle of beer. Any caveats concerning this?