Storing kegged beer at room temperature?

[TapItGood]

Even after you rack the beer into the keg, if the keg is at room temperature, the yeast will still be working, so there will be CO2 being produced. Just purge the keg with CO2, rack the beer into the keg, put the lid on, connect your gas in and crank it up to 30 psi until you're sure you have a good seal. Disconnect the gas in and purge the release 3 quick blast to make sure all O2 is purged. Just make sure you have a good seal on the lid. Every few days do a quick purge on the release, becuase remember the yeast are still working. This will actually help clean up the beer and it should be fine for a month or so and even longer for big strong beers. Hope this helps.

[stevedasleeve]

It does help and thanks for the advice. I plan on brewing a lot this summer, probably 90 gallons or so. I teach so I am off this summer. You've probably heard what the three best reasons of being a teacher are right?

June July, & August!

Sds

[Mylo]

Jamil said that for every 10 degrees warmer you store beer, it cut's its effective life in half. So a beer that would have lasted 12 months at 40 degrees, is only going to last 6 months at 50 degrees, and 3 months at 60, etc.

I would also say that you should fully carb your beer before you take it off the gas and warm it up. It will hold the seal on the keg better.


Mylo

[stevedasleeve]

The thing is I can't see O2 entering a keg after sealing and pressuring it. If there is no leak then nothing can get in either, more so even than a capped bottle. That has got to extend the life of the beer. The question is what kind of aging will happen if there is no oxygenation? I suppose I will find out this year!

Also I am not sure what temp my garage is going to be this summer. My guess is below 60 but I could be way off.

After I stock pile the regular beer me & mine love to drink - hoppy IPAs, APAs and Amber ales - I am planning on getting into other styles, a low alcohol Scottish ale and a high ABV Barlywine are first on the list both of which will (apparently) benefit from some aging. If they taste terrible this winter I'll say something and conclude something...!!

[Mylo]

The thing is I can't see O2 entering a keg after sealing and pressuring it. If there is no leak then nothing can get in either, more so even than a capped bottle. That has got to extend the life of the beer. The question is what kind of aging will happen if there is no oxygenation? I suppose I will find out this year!

Also I am not sure what temp my garage is going to be this summer. My guess is below 60 but I could be way off.

After I stock pile the regular beer me & mine love to drink - hoppy IPAs, APAs and Amber ales - I am planning on getting into other styles, a low alcohol Scottish ale and a high ABV Barlywine are first on the list both of which will (apparently) benefit from some aging. If they taste terrible this winter I'll say something and conclude something...!!

Aging is not only oxidation (and there will be some in your beer due to transfers), but also chemical changes and effects from any remaining yeast due to the heat. Your might consider sterile filtering.


Mylo

[Field]

do what TapItGood said

I keep kegs out of my kegerator, the basement doesn't go much over high 60's (and that is in July and August, it's 50-60 the rest of the year) and I try to arrange my brewing so I have "present use" and "keeping" beers aka those that need to be drank quick, and those that need to be aged. The quick ones go into the kegerator right away or within a month, the others could last until the following winter (IPA right away, Russian Imperial Stout - next winter)