I've been fermenting and serving from the same keg for a little while. Been happy with the results.
I'm using a floating dip tube so that means all the yeast remains in the keg until the keg spits out it's final pint. When that happens I will usually brew another batch of the same or similar type beer and dump it in the keg a couple/few days later and let the old yeast take over.
My question is how long can I keep the empty keg and yeast cake before there are potential issues? I always keep the empty keg sealed and cold until then next batch goes in. But there is minimal, if any beer left inside to cover the yeast cake (as you would have in a mason jar of harvested yeast).
I overlooked a "used" keg in my cold storage that has been there perhaps 6 months. Still sealed all this time with the yeast cake still inside. I suspect it's still moist but been exposed to CO2 all this time.
I'm using a floating dip tube so that means all the yeast remains in the keg until the keg spits out it's final pint. When that happens I will usually brew another batch of the same or similar type beer and dump it in the keg a couple/few days later and let the old yeast take over.
My question is how long can I keep the empty keg and yeast cake before there are potential issues? I always keep the empty keg sealed and cold until then next batch goes in. But there is minimal, if any beer left inside to cover the yeast cake (as you would have in a mason jar of harvested yeast).
I overlooked a "used" keg in my cold storage that has been there perhaps 6 months. Still sealed all this time with the yeast cake still inside. I suspect it's still moist but been exposed to CO2 all this time.