Will my beer still age in a keg?

[partylights]

I totally agree.Like I said this is my first kegging experience.. I am sure stout will not be last too long..So what do you think...if you keg it, carbonate it and place it in the kegerator...do you think it will age correctly..or do you think it would be better off not cooling it?

 

[Dan]

I totally agree.Like I said this is my first kegging experience.. I am sure stout will not be last too long..So what do you think...if you keg it, carbonate it and place it in the kegerator...do you think it will age correctly..or do you think it would be better off not cooling it?

Sorry I don't have solid answer for you but I'm sure somebody on HBT will have it.

After my next split 10g batch in which one I'll let carbonate naturally at room temp and the other force carbonate (starting with very cold beer). I'll be following the set and forget method so chances are both kegs will be end up being carbonated around the same time. Once this is done I'll post back.

There is something to keep in mind if you decide to force carbonate at room temp and that is it will require a higher amount of pressure applied and CO2 consumed than if you start out with cold beer to achieve whatever volume you are shooting for. Not a huge issue but CO2 is not cheap (at least where I live) so conserving it is important to me.

The link below will give you an idea.

http://www.kegerators.com/carbonation-table.php

 

[homebrewbeliever]

Its been awhile since this thread had a post, but I was wondering about aging beer in a keg while NOT hooked up to CO2 or in the fridge... has anyone successfully done this? I have heard the argument that the keg will not stay airtight unless its under pressure, and if your pressurize it and then remove it from the CO2 hookup, then the beer will simply absorb the CO2 and the keg will no longer be sealed. Anyone have any input on this?

 

[beerluvva]

Its been awhile since this thread had a post, but I was wondering about aging beer in a keg while NOT hooked up to CO2 or in the fridge... has anyone successfully done this?/QUOTE]

I have recently batch primed a brew, racked to keg and allowed it to condition for 2 weeks. After those two weeks the keg had plenty of pressure in it, and the beer did carb. In fact, too much pressure because I applied bottle batch priming amounts to the keg.

So I think the keg did seal fairly well, without any external co2. For my next batch I plan to condition in the keg, but then rack that beer to some growlers, such that the keg sediment is left behind. Chances for oxidation yes, but I think no different than picking up growler from draft at a brewpub.

 

[beerluvva]

Oops messed up quote thing sorry

 

[homebrewbeliever]

I guess I am wondering more if I force carbed it with CO2 in the kegerator (say around 11 PSI at 40*F for 3 weeks), and then remove it from the kegerator and keep it around 60*F in a basement without any CO2 applied to it. Would the beer eventually absorb all of the CO2 like some people say, or would it stay sealed? I think it would stay sealed for months and months, but a few brewers on HBT have made me question this assumption...

 

[zelpa]

This is exactly what I was hoping to learn. Carbonate, remove from CO2 and age two months. Does it work?

 

[Bookworm]

I guess I am wondering more if I force carbed it with CO2 in the kegerator (say around 11 PSI at 40*F for 3 weeks), and then remove it from the kegerator and keep it around 60*F in a basement without any CO2 applied to it. Would the beer eventually absorb all of the CO2 like some people say, or would it stay sealed? I think it would stay sealed for months and months, but a few brewers on HBT have made me question this assumption...

I am not a beer expert by any stretch. But only X amount of CO2 can be dissolved in a given amount of liquid at a given temperature and pressure.

After 3 weeks at 11 psi and 40 deg that should have happened. When you move it to 60 deg some of the CO2 will come out of solution and increase the keg pressure until dissolved CO2 is at equilibrium for the given temperature and pressure.

So as long as the keg is not leaking CO2 it will be fine.

 

[malaeum]

I am not a beer expert by any stretch. But only X amount of CO2 can be dissolved in a given amount of liquid at a given temperature and pressure.

After 3 weeks at 11 psi and 40 deg that should have happened. When you move it to 60 deg some of the CO2 will come out of solution and increase the keg pressure until dissolved CO2 is at equilibrium for the given temperature and pressure.

So as long as the keg is not leaking CO2 it will be fine.

Further, assuming no CO2 is lost, if you cool down to 40 deg and wait a bit, it should recarb back to what it was before you let it heat up. Thermodynamic equilibira are awesome things! :rockin:

 

[homebrewbeliever]

Fantastic! That is exactly what I wanted to know! Now I feel comfortable about brewing some Belgians, as I can stick them in the basement to bulk age after having them on the CO2 for a few weeks.

 

[daveyo33]

Can anyone post specific steps for aging beer in a Corny keg? I have one keg I am serving from now and two more that are just about ready to be bottled or kegged. My keg isn't going away as fast as it did over the summer when neighbors would show up on my porch every Friday evening.