[pdriggs]

I want to start my beer when I still have kegs in the kegerator, and no more room for another.  Will it be OK to carbonate a keg and store it at around 69 degrees for a while.  I want to  add that this is what I do with carbonated fruit wines and cider, except I never put them in the fridge.

[denny]

Sure, no problem

[BrewBama]

Just a consideration: Dr Charles Bamforth has done studies on beer staling. Based on those studies, he recommends getting the beer cold and dark as soon as fermentation is complete and keeping it cold and dark until it’s consumed.

Though not ideal, I guess you gotta do what you gotta do.  After all: It’s just beer.

[lupulus]

Just a consideration: Dr Charles Bamforth has done studies on beer staling. Based on those studies, he recommends getting the beer cold and dark as soon as fermentation is complete and keeping it cold and dark until it’s consumed.

Though not ideal, I guess you gotta do what you gotta do.  After all: It’s just beer.

Correct.
20C is better than 30C.
10 is better than 20.
0 is better than 10.

Provided you can detect and dislike staling. Some enjoy it.

Also, some styles, eg lambic, imperial stout, benefit from micro-oxidation.



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[Kevin]

I do it all the time with beers that I want to age for months and months (up to 12) at a time.

[brewthru]

Provided you can detect and dislike staling. Some enjoy it.

"Some enjoy it" Meaning British ales? Or, am I confusing yeast esters with staling?

[BrewBama]

*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV