C-keg storage

[tshank]

I only have room to make one batch of beer at a time right now, I use a temp controlled freezer to ferment in and to serve from. Can I make one batch and then transfer it to the C-keg and then just leave it sit without refrigeration/carbonation, while I ferment my next batch. Or is there a better way? Thanks Tom

[YamahaXS]

Beer is stable. Sealed in the cornie and carbonated it will keep well, for at least 3 months. Some beers might start to lose a bit of flavor with age, others will continue to improve with age.

don't go letting your cornie full of beer get hot or anything, but it should be fine at room temps for while.

how come you ferment in the fridge? ambient temps too high?

[tshank]

So it would be ok to transfer to the keg and not add any priming sugar, just put a few psi on it to seal the lid, and store at room temp? I live in central florida, the house is usually around 78, thought that was too high of temp to ferment in.. Thanks Tom

[YamahaXS]

Yeah 78 is too high to ferment in, but if fermenation is done, and you just want to store the beer at room temp, that should be okay if you rack off the trub in the secondary.
Someone else correct me if I am wrong, but I don't see any problem with this if its for a relatively short period of time (couple of weeks).


When you do seal up the keg give it a good 20 psis or so to make sure your keg gets a tight seal.

[danno]

Originally posted by tshank
So it would be ok to transfer to the keg and not add any priming sugar, just put a few psi on it to seal the lid, and store at room temp? I live in central florida, the house is usually around 78, thought that was too high of temp to ferment in.. Thanks Tom Tom, carbonate it as soon as you keg it while it's at room temp, otherwise you will oxidize it. add your priming sugar, hit it with some co2 to seal the lid, and then after 3-4 days check the carbonation level (pull the lid and see how much pressure is built up. if you plan on doing this long term, I'd even recommend a pressure gauge so you don't overcarbonate...)