BeerBorg

Morning BORG

I've brewed quite a bit this week and have to figure out how to store at least 10 gallons
of beer that I can't fit in the keezer... only two taps and I have four kegs.
How long do I have to leave the beer on gas and at what pressure, before I can safely store
the keg in my fermentation room?
It'll be there upwards of a month or two probably...

On an unrelated note, I'm going to keg this morning and brew tomorrow because it's too windy
today...
I want to save the yeast in the bucket and reuse it, can I just refill the airlock, seal
the bucket back up and put it in my keezer til tomorrow? Temp is around 38F in there...

Thanks BORG!

Are you asking how long it can stay at room temperature, carbonated before you put it in the keezer? The beer will continue to age at room temperature and you should be fine for a long while.
You can follow the carbonation chart but depending how long you have it at room temperature, I would check for leaks occasionally so it doesn't go flat.
I'm assuming you'll keep them under pressure while not in the keezer but really, they'd do better at 45-50 degrees in my opinion.
I've only done this once and for only 2 weeks so I don't have any personal experience with long storage so hopefully others that have will chime in.

Yeah, I didn't quite ask the right question...
I force carb most of my beer and I know at 30 PSI C02 goes into solution fairly quickly,
if I leave the keg on gas for two days @ 30 PSI, just as an example, will it be enough
to somewhat carbonate the beer and hold pressure in the head space?
I realize that over time, the C02 is going to go into solution...curious as to how long I
can leave it before "recharging" it let's say...
and thanks for the chart!

I honestly don't know but I would think that if you gave it a shot every 2 days or so using the info from the chart, you should be good. How long to keep that up, I don't know.
How long do you think you'd need to have it outside serving temps before you can put in the the kegerator?

Well, I just remembered I have a picnic tap so feasibly I could get three kegs in the keezer...
with that much variety it could be around 6-8 weeks, but I usually drink 2-3 pints
a day...
I'm thinking like you, if I recharge it around every few days, it should be good.

My general routine is to keg, hit it with 10 psi 3 times to purge oxygen, then let it sit. Sometimes as long as 3-6 months at room temp 66-70 in my basement. Once I have room in the fridge, it'll sit at 12 psi or so for 12-24 hours before I tap it. No need to recharge it, as you say. If it's sealed, it'll be fine.

MrBandGuy wrote:My general routine is to keg, hit it with 10 psi 3 times to purge oxygen, then let it sit. Sometimes as long as 3-6 months at room temp 66-70 in my basement. Once I have room in the fridge, it'll sit at 12 psi or so for 12-24 hours before I tap it. No need to recharge it, as you say. If it's sealed, it'll be fine.

It's worth a try and thank you!

MrBandGuy wrote:My general routine is to keg, hit it with 10 psi 3 times to purge oxygen, then let it sit. Sometimes as long as 3-6 months at room temp 66-70 in my basement. Once I have room in the fridge, it'll sit at 12 psi or so for 12-24 hours before I tap it. No need to recharge it, as you say. If it's sealed, it'll be fine.

It's worth a try and thank you!
From this time of year up until April, my fermenting room stays about 60-65F so I'm thinking
it'll all be good!

Another thought/option: Use some sugar to carbonate it naturally (like bottle priming) so that when you do move it to the keezer it will be ready to rock and roll.
Since they will be at room temp. let nature do it's thing and you won't have to worry about continually charging the keg while it is sitting.

Kealia wrote:Another thought/option: Use some sugar to carbonate it naturally (like bottle priming) so that when you do move it to the keezer it will be ready to rock and roll.
Since they will be at room temp. let nature do it's thing and you won't have to worry about continually charging the keg while it is sitting.

That's a good idea. When I have time, I brew more and often have kegs sitting at room temperature for quite a while. Naturally carbonating them would save CO2.

Kealia wrote:Another thought/option: Use some sugar to carbonate it naturally (like bottle priming) so that when you do move it to the keezer it will be ready to rock and roll.
Since they will be at room temp. let nature do it's thing and you won't have to worry about continually charging the keg while it is sitting.

The most logical solution and one I forgot about completely!