Storing in a Corney Keg

[jslive4now]

Hey everyone... At this moment my fermenting chamber and Kegerator are one in the same.. I only had one keg so it was easy.. Ferment, keg and ur done... I now have purchased a second keg and this is where my dilemma starts, until I can appropriate another mini fridge or freezer ..

So question is... Can a brew be stored in a keg that's been purged of o2 and toped off with co2 for a length of time?? Say couple of weeks or so???

I don't see why not but I'd rather be safe than sorry... Lol

Thanks in advance!!?!

 

[Lbm]

I have a keg on 30 psi CO2 outside my kegerator right now. Hopefully by the time I have a cool spot for it it will be carbed (or mostly) and I'll only have to wait for it to get cold before the drinking begins. I don't think a few weeks is a problem.

 

[HiImBrian]

I know a few people (myself included) that store beer in kegs for long periods of time outside of the fridge. I've got room for one spare in my keezer, and 2 in my mini fridge, but there are still times where I've got more kegs than space. #FirstWorldProblems

 

[jslive4now]

Appreciate the the replies LBM and HilmBrian!!!!

 

[Rehlgood]

It shouldn't be a problem as long as it's not too long. Just keep the temperature under control (not too hot or too cold). It's essentially a secondary.

 

[peterj]

If it's sealed and sanitized you can keep it at room temp indefinitely. It's just like one big bottle of beer.

 

[phyllobeddo]

You can go ahead and add priming sugar to it as well. It'll be carbing up while it's waiting its turn for the kegerator.

 

[jslive4now]

You can go ahead and add priming sugar to it as well. It'll be carbing up while it's waiting its turn for the kegerator.

Hey phyllobeddo.... If I would add priming sugar to the keg and let it carb naturally would I still top off with the 30psi as suggested???

 

[m00ps]

For priming, you could seal it at 30psi, but don't leave the CO2 connected or it will overcarb. I'd just use enough pressure to get a good seal

FWIW, I accidently dry hopped a beer at room temp in a keg for 4 months. Best IPA to date....that is until I took a sip of my Huell Melon/Belma/HallertauBlanc IPA that is straight up mixed berries and melons

 

[phyllobeddo]

For priming, you could seal it at 30psi, but don't leave the CO2 connected or it will overcarb. I'd just use enough pressure to get a good seal

Right. Add priming sugar (some say half the normal amount you would use for bottling, some say 75%), then seal it off with about 30 PSI after bleeding out the O2. No need to hook up CO2. Just set it and forget it. I used 1.8 oz of corn sugar to prime a 2.5 gallon batch recently. Carbonation seems to be just about right for it.

 

[m00ps]

yeah, I'd error on the side of undercarbing since you can always upcarb once you hook it up on tap. I've also heard to use less priming sugar for kegs. Its an issue of headspace ratio in keg vs bottle