how long in the keg is ok?

[croc4]

So I have started kegging and stepped up to 10gal batches. My kegerator only holds 2 kegs, the other kegs I am forced to leave out, so how long can I leave them out without getting off flavors from the settled yeast?
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[Beerconnoisseur]

Since you have 2 or more kegs, you can filter your beer to reduce the amount of yeast. I have gone as long as a month leaving beer in my carboy; not sure how much different it would be for a keg.

[Jughead]

I use a secondary, then transfer to the keg and add sugar to prime. I've had full beer kegs sitting out of the fridge for at least three months without problems. The amount of yeast that settles in the keg must be about the same by volume as it would be if you were bottle conditioning. I guess if you are concerned, you could force carbonate to reduce the yeast buildup in the keg.

[croc4]

Thanks,

But when naturally carbonating, does that cause the yeast to multiply?

or do you get the same yeast drop out when force carbonating?

I Thought that I read somewhere that corn sugar (simple sugars) cause the yeast to go straight into fermentation mode skipping the multiplying mode?
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[Fast_Eddy]

Originally posted by croc4
Thanks,

But when naturally carbonating, does that cause the yeast to multiply?

or do you get the same yeast drop out when force carbonating?

I Thought that I read somewhere that corn sugar (simple sugars) cause the yeast to go straight into fermentation mode skipping the multiplying mode?

There will be practically no additional multipying of yeast when naturally carbonating. Yeast reproduction occurs in the aerobic phase when(redundent) O2 is present. The beer should be nearly O2 depleted by the time you put the priming sugar in.