[jc24]

I currently have a 4-tap keezer, and am wanting to buy 2 more kegs so that they can be conditioning while they wait for a free tap. Would it be OK to store these kegs at room temp while they condition? (I'm in Australia, so room temp in summer is between 68 - 86°F and in the winter 50 - 65°F)

I always cold crash before kegging, so I'm wondering if the beer is going to suffer if I take it down to 37°F while I'm cold crashing, then bring it up to around 70°F for a month or so (with temp fluctuations as the room temp changes), then back down to 37°C once it's tapped?

[Stevie]

They will stale faster at room temp. Colder is always better.

[kramerog]

If you are going to warm condition, why not do that in your fermenter and let the yeast drop out over time?

[jc24]

If you are going to warm condition, why not do that in your fermenter and let the yeast drop out over time?

To free up the fermenter, and because 2 or 3 months sitting on the trub wouldn't be ideal...


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[A-Walker]

They will stale faster at room temp. Colder is always better.

When you say "faster", how long would that be? Matter of hours or days?

[jeremy0209]

According to Dr. Charlie Bamforth (http://foodscience.ucdavis.edu/people/faculty/bamforth.html), beer will be stale after 3 months at 20C (68F).

[BrewBama]

According to Dr. Charlie Bamforth (http://foodscience.ucdavis.edu/people/faculty/bamforth.html), beer will be stale after 3 months at 20C (68F).

...which is an incentive to brew as needed. Cheers!


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[Stevie]

They will stale faster at room temp. Colder is always better.

When you say "faster", how long would that be? Matter of hours or days?

Chemistry rules say the speed of chemical reactions is roughly doubled for every 10° C temp increase. So if a beer stales in 6 months at 5°, it will stale in 3 months at 15° and 1.5 months at 25°.