[DangledStash]

So I have a kegerator with two taps, and I have three kegs. If I have two beers already in the kegerator, is it cool to just transfer a third beer to my extra keg and set it aside until I run out of one of my other beers in the kegerator? Also, should I pressurize the third keg and purge the headspace of oxygen before letting it sit?

[Kevin]

Yes. And yes. Transfer to your keg, pressurize it and let it sit until needed.

[DangledStash]

Sweet. Thanks!

[ynotbrusum]

It is always preferred to store it cold to reduce the degradation rate, so if you can keep it in a cooler space, you will be able to keep it longer than if it is sitting out warm!

Drinking it fast will also help....but you know that.

[DangledStash]

Awesome, thanks for the help!

[ajjensen147]

As a little recent anecdotal evidence on it being okay: I brewed an irish stout back in February for a St Patricks day party that ended up getting cancelled, and then due to a lot of extenuating circumstances the beer sat in the keg until last month.  It wasn't refrigerated, but was kept in a room that typically sits around 65-70 degrees.  This is a recipe I've brewed in the past, and there was no immediately noticeable difference in the taste.

I'm sure someone with a more refined palate than mine could find some flaws, but it's still a good, drinkable beer.

EDIT: Obviously the outcome is dependent on style as well, as some get better with age and some worse(subjectively?).  Y.M.M.V