39 replies to this topic

[SteveMillerTime]

So i was reading the beer again thread and after reading the OP i found myself wondering...how do those guys with 20+ kegs store their beer?

 

I'm more curious about cellar temps since i don't really have the room for a walk-in fridge, my keezer can only hold 2 kegs and my fermentation chamber will be occupied most of the time.

 

Should I just carb the beer at fridge/serving temp and then take it out for storage? Leave it flat and carb when I wanna use it?

[brewman]

Where is the no pants option.

 

Dan

[MtnBrewer]

Should have made it multiple choice. I store mine in a freezer that I keep at 35°F. They may be carbed or uncarbed.

[SchwanzBrewer]

I have some commercial fridges that I got on craigslist. They can each hold about 18 kegs if I do it right. I carbonate and then store them in there until they are ready to go in the kegerator. 

[SteveMillerTime]

Once i get my own place I'll probably build my own walk in with an AC unit.

[Clintama]

I ferment, store and serve from the walk-in, which is kept at 50F.

[djinkc]

8 in the kegerator.  A couple years ago I bought a Sears freezer that will hold 6 with a collar.  Made a manifold from McMaster parts and use it to cold condition and carb - no taps on that one.  That leaves a few more to be at basement temps - a D-rest I guess. 

[MakeMeHoppy]

2 in a serving fridge and any others partially carbed to make sure the lid is sealed at cellar temps.

[positiveContact]

Mostly cold and carbed. if I'm aging it might be cellar temp and carbed.

Edited by StudsTerkel, 07 May 2013 - 05:16 PM.

[brewman]

What is this cellar thing you guys keep talking about.

 

Dan

[MtnBrewer]

What is this cellar thing you guys keep talking about.

It's sort of like a basement only full of beer instead of water.

[brewman]

It's sort of like a basement only full of beer instead of water.

I need to get me one of these.Dan

[MyaCullen]

What is this cellar thing you guys keep talking about.

 

Dan

basement temps, in my case against the concrete foundation

[Clintama]

What do you consider cellar/basement temps to be? I've never owned one.

Edited by brewboy, 08 May 2013 - 11:31 AM.

[SteveMillerTime]

What do you consider cellar/basement temps to be? I've never owned one.

50-60 F

[Clintama]

I keep my walk-in at a constant 50F, so I guess that's the basement I've never owned.

Edited by brewboy, 08 May 2013 - 11:45 AM.

[SteveMillerTime]

I keep my walk-in at a constant 50F, so I guess that's the basement I've never owned.

awesome, so basically you carb the beer at say 15psi or so (to compensate for the temp) and just let it sit? Or do you let it carb for a week or 2 with ur co2 bottle hooked up at 50 degrees?

[Clintama]

awesome, so basically you carb the beer at say 15psi or so (to compensate for the temp) and just let it sit? Or do you let it carb for a week or 2 with ur co2 bottle hooked up at 50 degrees?

Generally, I keg my beer right from the walkin, so it's already at 50F or a little higher by the time I get through. I then place the filled keg back in the walkin and set the pressure at 25 PSI and leave it 24-36 hours. After that, I lower the pressure to 10-12 PSI and enjoy.

 

If I'm not in a hurry to consume it, then I hook it up to my serving pressure and let it sit for how ever long it takes for me to need it. I may have to add a little additional pressure to get it where I want it to be if I go the latter route.

[Stout_fan]

!

Edited by Stout_fan, 08 May 2013 - 01:28 PM.

[Stout_fan]

What is this cellar thing you guys keep talking about.

 

Dan

 

 

It's sort of like a basement only full of beer instead of water.

 

 

I need to get me one of these.Dan

Not in South Florida you won't.

You need a water table lower than 6' ;-)

Somehow, I think you already knew this.