Stored beer (non primed) in keg still building pressure

[bingggo]

Howdy,

I've got a couple of beers that appeared to hit terminal gravity (around 1012) which I put in separate kegs without priming for storage. At room temperature (around 20 degrees) I notice they are still building pressure about a month later (sometimes I vent them completely, then pressure builds again to 5 or more PSI). Is that just something to do with normal degassing?

Cheers,
B

 

[mtb]

Still fermenting or maybe you have an infection.

 

[mtb]

(or just temperature changes, but this seems unlikely if you're venting pressure each time you pop the PRV)

 

[user 31093]

Is that just something to do with normal degassing?

Likely dissolved CO2 getting out. There's not much in there, but there's also not much head space either, probably only a few hundred mL.

I even get enough CO2 come out of my collected yeast to pressurise the containers I use.

Wine is actively degassed for this reason.

 

[mtb]

Likely dissolved CO2 getting out.

5psi is a bit high though isn't it? Wouldn't that imply that the beer itself is carbonated to the same pressure?

 

[Maheel]

why did you store without carbing them naturally or force ?


i am missing something but that seems weird

 

[bingggo]

Thanks folks, will open em up and have a look

I stored beer this way because I wanted to bottle some time but haven't got around to it.

B

 

[manticle]

Still better to store under pressure. Headspace should be co2 not o2.

 

[Lyrebird_Cycles]

I even get enough CO2 come out of my collected yeast to pressurise the containers I use.

Wine is actively degassed for this reason.

Who told you that?

It's pretty rare to have to remove CO2 from wine, mostly happens when you've added potassium carbonate to raise the pH of a red before bottling and the CO2 released by the reaction will need to be removed.

It's much more common to have to add CO2 to whites to reach the bottling spec: the longer the wine's been in storage the more likely this will be. Gas stripping to get the DO2 down is also pretty common.

 

[Lyrebird_Cycles]

5psi is a bit high though isn't it? Wouldn't that imply that the beer itself is carbonated to the same pressure?

Yes, it's hard to see how that pressure could arise from remnant CO2 from fermentation unless it was pressure fermented.