It's been inside the fridge for 3 months and about two weeks ago my fridge stopped working so now the batch has been in a non-working refridgerator for the last 3 weeks at room temp. Now for the question: Is the batch completly ruined or is it still drinkable once i get it chilled and in my new fridge? Seven Well-Known Member. Your beer is fine. I have seen beers pulled for a year or more. It's just like bottles. So long as the seal on your keg is good, no worries.
Worst case scenario is maybe you have to recarbonate it. Eisendrath Well-Known Member. Good seal, purged well in the first place, can last respectibly for The longest I've seen is about 4. Joined May 4, Messages 57 Reaction score 3.
I put the old corny in there, and I think I might try it. Is that too big a risk? I am not sure if I purged it, since I dont know what that entails. Hi Most commercial breweries claim a "use in days" type limit on their legged beer if it's stored as recommended 36 to 38F. Some will even buy it back past that point. I can go into any one of a number of beer distributors here and find 1 to 2 year old kegs sitting on their shelves "ready for delivery".
Yes they come from the same people who talk about day limits but not the ones who do buy back. Good beer properly done, stored cold, kept clean and pressurized will last a long time decades. The odd batch with this or that problem - not so much. How lucky do you feel? ResumeMan Well-Known Member. Good to hear. Well I will give it a shot!
Now all I need to do is figure out if I can salvage my old picnic tap. Joined Dec 12, Messages 29 Reaction score 0. Bringing the topic up. It makes difference the style of the beer for how long it will last? A lager will last less than an Ale? Here in Brazil there is this crazy mith that kegged beer it is only good for a couple of days after it has been tapped.
BumbleBeeBeer Active Member. JuanMoore said:. Yes and no. Malty beers will usually get better and better over time, but hop forward beers will lose their hop flavor and some bitterness over time. BumbleBeeBeer said:. And if it's a corny, you can re-hop an IPA, right? Joined Sep 21, Messages Reaction score I like to brew lagers, and certain type I don't start drinking for months. Joined Sep 27, Messages 1 Reaction score 0. You must log in or register to reply here. Similar threads. How long will uncarbed beer last in keg?
Replies 9 Views 2K. Jul 11, Diesel How long can will beer last in a keg unrefrigerated? NitrouStang96 Mar 8, Many commercial breweries add an additional level of security and either sterile-filter their beer to remove bacteria that may be present or pasteurize the beer prior to or after packaging to kill any bugs that may be lurking around.
Some brewers pasteurize the beer prior to packaging, using similar technology to a milk pasteurizer, but the beer can be re-contaminated during packaging like sterile filtered beer , making this technology more challenging to use. Homebrewers and most craft brewers do not use pasteurization or sterile filtration because these methods can be expensive and can alter beer flavor when used improperly.
While microbiological contaminants radically alter beer flavor, oxidation makes beer taste stale or old. Oxidation has been the focus of brewery research for decades and is a very well-understood topic.
Brewers today address oxidation beginning at the milling stage and stay focused on the issue during all stages of beer production. However, there is no step of the brewing process more sensitive to oxidation than packaging because beer is transferred into a bottle or keg full of air modern commercial fillers address this problem, but homebrewers have few options.
Any foaming or splashing during filling causes air pick-up and the headspace of gas in the package is another source of air. This headspace does not get displaced by carbon dioxide and is much different than the headspace of a secondary fermenter in this respect. Instead, the oxygen slowly works its way into the beer, reacts with assorted compounds and causes oxidation.
Certain metal ions, like iron and copper, can do the same thing. This explains why stainless steel is the metal of choice. Finally there is yeast autolysis. Bottle-conditioned beers certainly have their benefits. Yeast are able to absorb some oxygen and help to reduce oxygen levels.
Bottle-conditioned beers typically have a creamy, tight foam and the method is traditional with its own special feel However, yeast will autolyze in the bottle given sufficient time and the result is a distinctive flavor. If the yeast load is low in the bottle, the flavor can be very appealing, as is the case with champagne, but if there is too much yeast in the bottle the beer will begin to develop the aroma of decaying yeast.
Yeast autolysis also might smell like soy sauce or Vegemite. Big brewers have a pretty good idea how long their beer will stay fresh because they can control how their beer is handled in distribution and have a lot of history tracking shelf-life.
The keg is naturally over pressurized a bit, so it pours under its own power. BTW I am amazed its drinkable. But it is. How many licks does it take to get the center of a tootsie roll pop? The world may never know. At least not at my house :- — Wyrmwood. Add a comment. Active Oldest Votes. Improve this answer. Hopwise Hopwise 3, 2 2 gold badges 17 17 silver badges 23 23 bronze badges.
Pressurizing the keg appropriately basically means connecting it to a 15 psi CO2 supply and allowing the pressure to equalize? How long have you kept a keg this way without it going bad? It depends on the amount of carbonation you want in the beer and the temperature you're serving at.
I know of home brewers who have kept beers for years. I just tapped a 3 year old lager and it still tastes fine. I just dont let any oxygen in. I drink a few liters every year and always throw out whatever was in the "dip tube". I use a clear beer "dip tube" so it grabs beer from the top.
TinCoyote TinCoyote 3, 15 15 silver badges 23 23 bronze badges. Good point about the taps and lines. Cleaning beer lines is the bane of home kegging. Petr Petr 1 1 silver badge 8 8 bronze badges. It was recommended that I do not need this except with heavier beers like stouts and porters which need the additional pressure. We use it here mainly for lagers and pilseners. Matt Matt 21 2 2 bronze badges. Was this after it was tapped? Or between being kegged and being tapped?
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