Keg Backlog

[Beaver-Brew]

I have backlog this Spring and have two kegs that can't fit in the fridge right now. What is the best way to store these beers while they wait for their turn? Can I just purge the O2 out of the keg with CO2 or do I need to prime with a little sugar? Thanks

[corkybstewart]

I would purge them, then hit them with 30-40 psi to seal the lid tight, and stick them somewhere reasonably cool. Every couple of weeks you might give them another shot of CO2 to make sure they stay sealed but as long as they don't leak that's not really even necessary.

[HogieWan]

I would purge them, then hit them with 30-40 psi to seal the lid tight, and stick them somewhere reasonably cool. Every couple of weeks you might give them another shot of CO2 to make sure they stay sealed but as long as they don't leak that's not really even necessary.

+1

I agree on the whole thing

[Beaver-Brew]

Thanks guys. They've been purged, hit with some soapy water to make sure everything was sealed up good and put in the basement to wait their turn.

[HogieWan]

Thanks guys. They've been purged, hit with some soapy water to make sure everything was sealed up good and put in the basement to wait their turn.

perfect. let them sit for a while and they will be the best batch of that recipe you've ever tasted.

[Otis_The_Drunk]

Methinks, he should buy 4 more kegs and brew more, that way he has plenty of beer aging.
There's no such thing as having too much beer on hand, Heavy hitter hoppy beers usually taste better with age. Also porters or stouts tend to get really nice when aged long periods of time.
Last year I tasted a porter of mine that was 2 years old that I had given to a friend, it sat for a year on the shelf and for a year in his fridge. It was nectar of the gods.

[HogieWan]

Methinks, he should buy 4 more kegs and brew more, that way he has plenty of beer aging.
There's no such thing as having too much beer on hand, Heavy hitter hoppy beers usually taste better with age. Also porters or stouts tend to get really nice when aged long periods of time.
Last year I tasted a porter of mine that was 2 years old that I had given to a friend, it sat for a year on the shelf and for a year in his fridge. It was nectar of the gods.


I have never had one of my homebrews that was too old. I currently have 1/2 a case of barleywine that is over 4 years old and it's delicious, but I've also found homebrew of mine in my parents fridge that should have been too old and been amazed at how good it was.

[Mikegobrew]

I once had a buddy bring over some homebrews I gave him after a year and a half and they were awesome. Makes you wonder why BMC's go bad after 120 days or something like that.

[bruin_ale]

I would purge them with CO2, then prime.. that way, when it is ready to drink you can just throw it in the kegerator and it's ready to drink once it chills. I don't run into the problem of having too many extras sitting around very often, but I've done the priming thing before and it was nice not having to wait that extra time for it to force carbonate.

[HogieWan]

I would purge them with CO2, then prime.. that way, when it is ready to drink you can just throw it in the kegerator and it's ready to drink once it chills. I don't run into the problem of having too many extras sitting around very often, but I've done the priming thing before and it was nice not having to wait that extra time for it to force carbonate.


good call - if you're waiting anyway, throw in some corn sugar and let it naturally carbonate