Storing full kegs

[stpetebrewer]

For the time being I'm only able to store 2 kegs in my kegerator. Im going to rack a couple batches today that I will have to store at room temp until I can free up a spot in the kegerator. So if storing full kegs at room temp ( 65 degrees ), what pressure should I store them at? Or do I just purge them to get the oxygen out and store them with no pressure? Then force carb once I'm able to fit them into the kegerator.

 

[ValleyBrew]

I would keg condition. Mix in your priming sugar like you're bottling the batch and then rack to your keg. Put about 20lbs on the keg to ensure a good seal and then purge to remove any O2 and then let it sit for 2 to 3 weeks. Then, when you free up a space, the keg is already completely carbed. All you have to do is wait for it to cool down. The only other "negative" is you may get a little yeast in the first couple of pints... that's my $0.02.

 

[smokeyfisherman]

I have the same question as I am begining to piece together my kegging equipment this week. What if I don't want to keg condition? How about storing them for force carving later on? If its a no go I'm building a bigger keezer.

 

[ValleyBrew]

If you don't want to keg condition, that's fine. Just put pressure on the keg to get a good seal and then purge to remove the O2. No worries.

 

[badbrew]

Yeah add 3 oz sugar set and forget.

 

[Misplaced_Canuck]

Apply 10 PSI, purge a few times, pressurize to 10 PSI again, and store at fermentation temps OR lower. (I prefer lower).

I do this all the time.

MC

 

[Brewnoob1]

Just out of curiosity, if you are storing at room temp for any given amount of time, why not condition and have it carbed and ready to go when you have a spot open up in your kegerator? You'll just need to pour out the first pint with the yeast and sludge that has settled and then you should be pouring perfectly carbed and clear brew. It's a win win. Save co2 and time. As Charlie Sheen once said, that would be Bi-Winning!

 

[Misplaced_Canuck]

Just out of curiosity, if you are storing at room temp for any given amount of time, why not condition and have it carbed and ready to go when you have a spot open up in your kegerator? You'll just need to pour out the first pint with the yeast and sludge that has settled and then you should be pouring perfectly carbed and clear brew. It's a win win. Save co2 and time. As Charlie Sheen once said, that would be Bi-Winning!

In itself, there's nothing wrong with that. The only drawback to me is related to how long you plan on storing. If you're storing for a week, the new sugars will put the yeast back in suspension, whereas not adding sugar, it will just fall out of suspension as conditioning time.

MC

 

[ValleyBrew]

I guess it really depends on how long your're going to store before putting in your cooler. If it's 3 to 4 weeks, then you could keg condition and it will settle out again. If it's only a week, I would wait and force carb...

 

[stpetebrewer]

Cool, thanks for the input guys. It will only be sitting around for about a week or so. I think I'm just going to purge and let it sit with about 10 psi on it.

 

[tmags711]

I have the same issue coming up. Thanks for the wisdom

 

[meegs]

When I put beer in kegs to store, I put 10lbs. of pressure on the beer (uncarbonated) to store, but I notice that within 12 hours if I reapply pressure it takes in the pressure. I can't identify any leaks in my kegs and it seems to happen with every keg I have. Do you think this is due to the CO2 slowly pushing its way into solution or is it a leaky keg and I need to worry about oxidation (which is my big fear)?

 

[Yooper]

When I put beer in kegs to store, I put 10lbs. of pressure on the beer (uncarbonated) to store, but I notice that within 12 hours if I reapply pressure it takes in the pressure. I can't identify any leaks in my kegs and it seems to happen with every keg I have. Do you think this is due to the CO2 slowly pushing its way into solution or is it a leaky keg and I need to worry about oxidation (which is my big fear)?

The beer will absorb the co2 in the headspace. It's not a leaky keg.

 

[meegs]

The beer will absorb the co2 in the headspace. It's not a leaky keg.

That's what I suspected. Thanks for the quick reply. In the interim I did go out and check the kegs for leaks with some Gas Leak Detector solution and found nothing.