Stockpiling for winter - Aging question in Kegs

[SDVmnt]

I've been stocking up for winter by brewing a few bigger beers that need to condition till winter.

Russian Imperial Stout,
Bourbon Porter
English Barleywine
Belgian Triple

I've been brewing them, letting them sit in the primary for a good month, then racking to the Corny Keg.

So far i've just been putting them under 30PSI of CO2 for a couple hours and moving them to the closet. Once I'm ready i'll force carb them as I get them into the fridge.

Does anyone else do this or am I doing something wrong? I'd hate to be all excited to finally sip on the good stuff and have it ruined. Especially since these aren't exactly cheap kits!

Thanks

 

[birvine]

Others do it. I do it. The beer gets REALLY good over time.

B

 

[Ace_Club]

I don't know how much the 30 psi is doing for you as a lot of it will go into solution and you'll be left with a much smaller pressure in the head space. Why not naturally carb the kegs and then store until winter. Essentially bottle conditioning the whole batch in a single keg?

 

[SDVmnt]

Basically just putting them on the CO2 so the keg seals up good and proper. I purge them with CO2 first to get rid of the O2.

I guess I was afraid that getting the beer cold then warming it up again would make more of an issue than letting them sit un-carbed?

 

[AlphaWolf-Brewery]

I agree with Ace, if I am going to let a beer sit in a corney for any period of time I will always naturally carb them in the keg. That way the pressure stays up in the keg and by the time im ready for them they are carbed and ready to drink.