Storing beer in 2.5 gallon kegs

[jamorgan3777]

Okay, here is my situation. I have a small keezer that really fits nice into a space. I want to keep the size of the keezer but have 3-4 kegs in it. I can do that with 2.5 gallon kegs. I dont mind changing them out more often.

I like to brew in 5 gallon batches. Does anyone store beer in 2.5 gallon kegs for extended periods (several weeks?) I cant see this being any different than a secondary ferment. I would be storing them at fermentation temps (like my basement at ~68F).

If this should go in a different forum, please let me know.

 

[Snuffy]

I do it all the time. I split a 5-gal batch into half keg and half bottles. It always sits a couple of weeks in the keg before I chill it. Sometimes a month. I charge it and stick it on the shelf till I get the fridge space or some of my chug buddies are visiting. It gets a little drier than the bottled version sometimes but only slightly.

 

[duncan.brown]

I do this all the time with my British-style ales. I brew 5 gal batches which I split into two 2.5 gal kegs. One is served while the other is on stillage in my basement (between 62-68F). I always think that second batch tastes better than the first. Perhaps the longer dry hop or some secondary fermentation? Or perhaps just a bias. In any case, no off flavors.

 

[jamorgan3777]

Excellent! Thanks for the quick and thorough replies!

 

[govner1]

I routinely brew 6 gal batches. I split into two fermentors (5/6g BB) because I can move them easily since I am essentially one armed.
I then keg in 3g kegs for lagering, carbing, etc. I also keg condition when I don’t have room in my lagering chamber. You can easily do this at room temp with .75 oz of DME per gallon then chill when you’re ready to tap.