BeerBorg

I'm looking for the best practical way to manage all 6 of my kegs.

In baseball terms and under my current equipment set up I'd like to have:

AT BAT (2)
Keep 2 on tap at ALL times in the kegerator

ON DECK (1)
Keep one cold, carbonated and ready on deck to replace one "AT BAT"

IN THE HOLE (2)
I'd like to keep 2 of the other 3 ready to replace one "ON DECK" but do not have refridgerator space for these.

PINCH HITTER (1)
Keep my last keg ready to fill with what is currently frementing then move them to "IN THE HOLE" once filled. Rinse and repeat this process.

My question is what is the best practice to store the kegs (IN THE HOLE)? I've read you can fill a keg, hit it with 20 - 30 psi to make sure it has a tight seal and store it in a basement for a couple months. Then move it into refrigerated storage (ON DECK) when a spot opens up. Basically treat these just like you would a bottle.

in advance for any input.

I've carbed a keg to 20 psi and let it condition at room temperature but never longer than 2 weeks. If I were to let it sit a month or more, I would try some corn sugar but not at the same amounts as you would bottle.
I've done a few kegs like that but only for 2 weeks as well. I used about 1/3 the sugar as normal and used filled the keg with 15 pis and let it sit at room temperature.
When ready to go into the kegerator, I let it chill for 2 full days, off gas, released the pressure then set on my normal serving temperature for 2 days and it was fine. This does differ a bit based upon your equipment.
Timing has always been a small challenge for me and sometimes if I know I want to brew but also know there will be no keg space for awhile, I'll brew something bigger or darker that will sit well instead of a beer that will lose aroma or flavor such as a pale or an IPA.

brewnewb wrote:
My question is what is the best practice to store the kegs (IN THE HOLE)? I've read you can fill a keg, hit it with 20 - 30 psi to make sure it has a tight seal and store it in a basement for a couple months. Then move it into refrigerated storage (ON DECK) when a spot opens up. Basically treat these just like you would a bottle.

in advance for any input.

Just some information. Some of us view this Fourm with a white background. Your yellow worded question is not readable. Though I'm sure it looks great on a black background.

Now that I'm in the quote screen the black lettering on a white background is quite legible.
And yes, you can store your "In the Hole" kegs like that.

I'm in that situation right now. I just kegged my IPA but can't chill and carb it because I have no more fridge room as my back up is being used as a fermentation chamber at the moment.
I filled the keg, hit it with 25 pis to seal the lid, purged the oxygen by pulling the relief valve a few times, and it will sit at room temp for a week before it gets into the fridge.

If I had to let it sit out for longer (weeks/months) I really wouldn't worry since it's sealed tight (like a bottle). But, like Beer-lord said, if you want to prime it with sugar you can do that like a bottle so when it is ready to chill it will be already carbed for you.

Thanks guys and sorry about the yellow.

I had a small party this weekend, killed off one keg and tapped into a bunch of bottles. Cleaning these bottles sucked so I want to avoid that as much as possible.

Get togethers with some bigger drinkers tend to put a dent in the supply chain.

BUT ..... we did have fun.

And you get to brew again.....win/win!

I've got two parties coming up in the next 3 weeks and I'm hoping to kill two kegs. It's why I brewed them.

Kealia wrote:I've got two parties coming up in the next 3 weeks and I'm hoping to kill two kegs. It's why I brewed them.

Hmmm, the mail must be late since I've not gotten an invite to either. Just count me down for 2, me and my DD!

I'm playing with this myself. My last 2 kegs sat for about a month pressured up at 30 psi.