I have a lagering compartment that I would like to share with corny packaged ales lying in the wings for future use. My question is, are there any negative effects with short or long term storage at 33 to 35 degrees. Thanks ahead of time.
No it’s not going to hurt finished ales to be stored at 34-35 degrees. In fact it will keep them fresher until they are ready to be served. I personally wouldn’t serve them at that temp but that’s just me.
+1
Colder is better for the shelf life of the beer.
I prefer to keep mine @ serving temp of 38
What about the opposite situation? I have more kegs than cold storage space (kegerator only holds 4, with three taps, external CO2 tank). I have filled and carbed a keg, then moved it out of the kegerator, to make room for a newly-filled keg to carb. I’m storing it in the coolest corner of my basement, which stays in the low to mid 60s this time of year. I don’t plan on it staying there for very long before one of my kegs in use kicks and I can move the new one into the active lineup. Does anybody see a problem with this? If so, how long would be too long? Does it make any difference that I’m brewing all ales, no lagers?
Maybe I should just be drinking faster…
[quote]Colder is better for the shelf life of the beer.
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It’s fine, as long as you are using good beer handling practices it will keep.
+1 Been doing it for years. Haven’t found out how long is too long, I drink faster… 8)
+1 Keep it in rotation and don’t let unpasteurized beer get up in the 80’s unless it’s your intention to do so. Otherwise it’s just conditioning no matter what you do…
Maybe I should just be drinking faster…
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It’s fine, as long as you are using good beer handling practices it will keep.
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+1 Been doing it for years. Haven’t found out how long is too long, I drink faster… 8)
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+1 Keep it in rotation and don’t let unpasteurized beer get up in the 80’s unless it’s your intention to do so. Otherwise it’s just conditioning no matter what you do…
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+1 more. I would rather have my ales ~65-68F so the yeast stays active and they keep conditioning the beer. I’ve never had one past 4-5 weeks so I’ve never had a problem. If you are using the keg as a secondary and go straight to 34-40F, the yeast will go dormant.