Warm Kegging

[coombas]

Me and a buddy of mine started brewing about a year ago and we want to move from bottling to kegging. The unfortunate thing is that we are poor college students and can't afford a chest freezer nor do we really have room for it. We do have a keg though, and I was wondering if it makes sense to keg the beer and keep it at room temperature to carb, and then transfer some into a growler every once and a while that we keep in the fridge.

Will this decrease the shelf life of the beer dramatically or affect the taste? I can't seem to think of anything to stop us from doing this, but any advice would be appreciated.

Cheers!

 

[Cider123]

And where did you get that keg young man?

Scroll down to the bottom of the page. Some others have dicussed this and had success.

Could you hide the keg in the cafeteria?

 

[JuanMoore]

The main issue you'll run into is that it's near impossible to pour beer that has anything over a very slight carbonation level when it's at room temp. It will want to foam like crazy, and lose it's carbonation. You could make a jockey box, or scour craigslist for super cheap fridges. I picked up my ferm fridge for $15 because it was dirty, ugly, and missing most of the shelves.