Time In Kegs

[modo]

I am running out of beer too quick and am wondering if I could keep my beer in kegs for along period of time out of the fridge.
I AG then no chill in cubes much easier. Then I ferment when I'm ready, rack to a keg once fermented, with polyclar ,dry hop and burp and larger for approx a week.
Then I filter gas for approx a week then drink.{ now am running out so it's only getting 3 or 4 days before I drink it and it's a bit green and undercarbed} I set and forget method.
Can u rack to a keg with polyclar and dry hop, C02 then store it for long hauls outside the fridge. Or leave the hops in for a week then get 'em before then go rank and re C02 and store in the coolest place I can find. Then when I run out I can filter then carb up and enjoy.
Because up here in Brisbane even though it's winter, during the day it's heating up at my place and the temp changes are quite varying. Summer maybe too extreme. Don't know yet still not enough experience.
Any help please. :huh:

 

[Frank]

How do you store your non ferment wort, in a fridge?
I would much prefer to store fermented beer in a keg than unfermented wort in a cube.
Adding hops loose to a keg can ask for trouble with blockages, unless you are using a hop sock. If you are worried your hops will impart a grassy flavour if in the keg too long, suspend your hop bag on fishing line in the top 1/3 of your keg. Once you drink past the first 1/3 the hops will no longer be in your beer.
I would suggest you invest in another fridge or chest freezer with a FridgeMate if you are wanting the best result.

 

[buttersd70]

Chest freezer, even a dead one, is the way to go...that way, it insulates to prevent (or at least help with) big fluctuation in temperature...if you load a few frozen bottles in there to keep it fairly cool, even better.

If you put the right amount of top pressure on it prior to storage, you don't even need to worry about carbing....when you put it in the fridge to chill, it will absorb the co2, and reduce the top pressure down to the serving pressure, causing it to equalise. (think coke bottle warm, which is then chilled.)...There are some carb charts that go high enough in temp that you could work it out.

 

[Effect]

:icon_offtopic:

What about leaving fermented beer in a keg, without carbonising it - i.e. for those who do not have a regulator or gas bottle yet?

 

[reviled]

If you put the right amount of top pressure on it prior to storage, you don't even need to worry about carbing....when you put it in the fridge to chill, it will absorb the co2, and reduce the top pressure down to the serving pressure, causing it to equalise. (think coke bottle warm, which is then chilled.)...There are some carb charts that go high enough in temp that you could work it out.

How much pressure would you need for that? It would be quite a bit yeh?

 

[cdbrown]

That's just the same as letting it condition in the bottle. I'd probably put a little dext in there so it will naturally prime a bit and produce a layer of CO2 over it.

 

[buttersd70]

How much pressure would you need for that? It would be quite a bit yeh?

umm, ottomh....yeah, pretty high. Probably somewhere in the region of 200kpa. Very ish. I did work it out specifically ages ago, but can't remember....

That's just the same as letting it condition in the bottle. I'd probably put a little dext in there so it will naturally prime a bit and produce a layer of CO2 over it.

This is another way to go....for sure. If it's going to be in the keg that long, may as well prime it. In fact, the pressure above was worked out in relation to naturally priming....that's why god invented spunding (sp) valves.

 

[The Big Burper]

I'd prime it. 80g caster sugar per 19 litre keg.

May as well have a nicely conditioned ale when it is ready to drink.

cheers
BB

 

[MCT]

I'd prime it. 80g caster sugar per 19 litre keg.

May as well have a nicely conditioned ale when it is ready to drink.

cheers
BB

I've always wondered, how much sediment is produced when naturally priming a keg? Is it a hassle to get a clear beer after doing so?

 

[buttersd70]

I've always wondered, how much sediment is produced when naturally priming a keg? Is it a hassle to get a clear beer after doing so?

no, not at all. Fine the beer in secondary or on transfer to the keg itself, then prime....
two shcools of thought on it. Tube up, and tube down.....

Tube down....your tube will be in the sediment...first pour is cludy, discard it.
Tube up....you bend the diptube slightly so it is out of the sediment....all pours are clear, you leave a bit (roughly the same as what is discarded in the other method) in the keg.

Either, or. Personal preference, really. I personally have tube up, cos my kegs remain static once chilled. If I go out, I dribble to bottles.

 

[modo]

Thank's boys alot of good ideas to consider