I am wondering what happens to kegged uncarbonated beer without any gas.
So I transferred a couple beers to kegs but the “kegerator” is full,
and I don’t trust my regulator in the other fridge.
I transferred into purged kegs and was able to hit them with co2 to seal them up…but they are sitting in the fridge with no continuous gas for carbonation.
Is there anything I should worry about by leaving them this way until I can get another regulator and set up?
As long as the kegs are purged and will hold the pressure to seal them, I say no.
I reguarly have about 30 kegs of beer stored in this manner in the basement. No problems whatsoever.
Hut dang, thanks for the rapid assurances
Holy crap. I was feeling pretty lushy with my 7 kegs.
Won’t the beer eventually absorb the co2 in the headspace causing the pressure on the lid to drop? It seems like it is possible you could lose the seal. I would check them every once in a while, or just add a little co2 every once in a while.
I go back and hit them with CO2 again, eventually they get carbonated to proper levels.
Wow, like get down with your bad self. I like it. I’ll have 15 by the middle of April. Do you have to add CO2 anytime? I was going to dose them with a small amount of primer, and seal with CO2.
Yes, the kegs will absorb CO2, but they won’t absorb all of it and the keg should stay pressurized.
You’d have to lose a lot of pressure for the lid to lose it’s seal. Lids stay seated just fine at serving pressures, which can be pretty low.
Great, I hate primer so it’s good news. I usually never have many in waiting, but after this winter I plan to catch up.
I don’t add co2 regularly for any reason. Though I could see it being an issue if stored this way for a long period… I wouldn’t say i’ve gone more than 6 months before attaching co2 to carbonate the beer. I’ve never had one lose the seal yet…
why the primer hate? it’s just yeast food.
I was actually thinking that if I had this ‘problem’ :
of too many kegs for my fridge. I would do a lot of keg priming. I was really happy with the one keg I primed and it encourages me to leave it alone until it’s actually ready to drink instead of sampling to ‘check the carbonation’ all the time.
No real hate, just easier to hook the gas. Making the primer is one more step.
This is one reason I have thought about priming with sugar instead of force carbing. I just can’t help myself…
+1. Same here.
+1
Not a problem with the absence of oxygen in the head space.
I have about 13 kegs waiting to be tapped at any point in time. I can only hold 6 in my lager chest, so I routinely hold some with a CO2 seal waiting for tapping. It is due to only having 4 beers on tap at a time. If I get impatient, I will tap beers in waiting (I carb in my lager chest and serve from there occasionally).