Storing kegs at warmer temperatures

[Jtvann]

I'm about to get a few reserve kegs for larger batches. The reserve kegs will be stored at about 60 degrees. I typically keep my kegerator at 37 degrees and shoot for between 10-11psi. Looking at the carbonation charts, I should keep my 60 degree kegs at about 24-25 psi for approx the same carbonation level. I'm assuming that's correct, if not let me know.

My question is about moving the stored 60 degree keg into the kegerator. Can I just move it and give it time to cool, keeping it hooked into the lower 10-11 psi system?

Any comments on this process are welcomed.

 

[Dgallo]

I'm about to get a few reserve kegs for larger batches. The reserve kegs will be stored at about 60 degrees. I typically keep my kegerator at 37 degrees and shoot for between 10-11psi. Looking at the carbonation charts, I should keep my 60 degree kegs at about 24-25 psi for approx the same carbonation level. I'm assuming that's correct, if not let me know.

My question is about moving the stored 60 degree keg into the kegerator. Can I just move it and give it time to cool, keeping it hooked into the lower 10-11 psi system?

Any comments on this process are welcomed.

Yes when the temp drops the beer with absorb more co2 and if your reading the chart correct based on the final level of carb you want on a cold beer you should be fine.

That being said, you will need to keep the kegs stored warm on co2 or pressurize the keg daily as it is being absorbed into the beer the pressure will drop. You could even look into naturally carbing the keg. Then you can see if the mouthfeel Is better on the forced or natural carbed beer.

 

[Jtvann]

Yes when the temp drops the beer with absorb more co2 and if your reading the chart correct based on the final level of carb you want on a cold beer you should be fine.

That being said, you will need to keep the kegs stored warm on co2 or pressurize the keg daily as it is being absorbed into the beer the pressure will drop. You could even look into naturally carbing the keg. Then you can see if the mouthfeel Is better on the forced or natural carbed beer.

Yeah, I had planned on keeping the all hooked into their own system with tank and regulator constantly as long as they're set aside.

I was most concerned about the transition from warm to cold and seeing if I needed to do anything special during that process.

 

[verboten]

It's fine.

 

[Dgallo]

Yeah, I had planned on keeping the all hooked into their own system with tank and regulator constantly as long as they're set aside.

I was most concerned about the transition from warm to cold and seeing if I needed to do anything special during that process.

Gotcha. No you don’t just hook up the Gas to the serving pressure you used in the chart and it will equalize once the temp drops to your kegerator temp

 

[VikeMan]

I was most concerned about the transition from warm to cold and seeing if I needed to do anything special during that process.

I don't think you have anything to worry about. But if you want, you can let the already carbonated keg come down to the fridge temperature before you hook up the CO2 at the lower pressure.

 

[Transamguy77]

As stated above you will be fine with the transition and I have found they you don’t have to keep the keg hooked up to gas the whole time.

I make 10 gallon batches and when I keg my beer the one that will be stored not cold gets hit with 30 psi and shaken for a few mins to help absorb the Co2 for the few weeks that it will be sitting. When it’s time to switch it out I relieve the pressure, put it in the kegerator hook up my gas line at serving pressure and let it sit over night. Sometimes it will take another day or so to equal out but most of the time it’s good the day after.

that’s my process and has worked well for me for years.

 

[Hammy71]

I carb 90% of my beers warm. A best practice I have found is when you are ready to use the keg, let it sit in your kegerator for about a day and let it came come down to temp. I will then "burp" the keg and hook up to my serving pressure and pour away. The reason I wait a day, is unless you have a check valve on your CO2 lines, the warm kegs pressure is greater than the serving pressure on my kegerator reg. Too many times I've hooked up a warm keg and beer has gotten into my CO2 lines, so that's why I chill first. Other than that, it's a simple way to go.