FATC1TY
Well-Known Member
I'm still pretty new to brewing, but I'm a fast learner, and pretty good with the whole brewing process.. I'm moving at a fast clip on brewing beer and have had some incredible brews under my belt
I am new to kegging however, and understand the whole process well.
However....
In my haste to get beer into kegs, I put a oatmeal stout, a high abv one in the keg, and chilled it, gassed it and carbed it over a month's time.
It needs time before I can drink it, but it's cold now, and has been for a while..
The problem is, I need some room in my keezer, for beers I can make and drinker sooner, as well, as I know that cold temps will slow the aging process, which I exactly don't need.
So my question: Is it okay to pull my keg of breakfast stout from the keezer, and store it inside the house at 70? I'll keep it carbed and pressurized, but I'm thinking 2-3 months in the house, will give me room and age it better..
Or is that not a good idea because the beer hasn't been pasteurized and shouldn't be cooled and warmed too long?
I am new to kegging however, and understand the whole process well.
However....
In my haste to get beer into kegs, I put a oatmeal stout, a high abv one in the keg, and chilled it, gassed it and carbed it over a month's time.
It needs time before I can drink it, but it's cold now, and has been for a while..
The problem is, I need some room in my keezer, for beers I can make and drinker sooner, as well, as I know that cold temps will slow the aging process, which I exactly don't need.
So my question: Is it okay to pull my keg of breakfast stout from the keezer, and store it inside the house at 70? I'll keep it carbed and pressurized, but I'm thinking 2-3 months in the house, will give me room and age it better..
Or is that not a good idea because the beer hasn't been pasteurized and shouldn't be cooled and warmed too long?