Keged beer storage

[Mastoras007]

Hello everyone
I like to make a research about how long can I hold the beer inside the Keg before start to effecting the flavor as much as a normal person can understand
According to storage environment
From your experience let's say for a ale 22ibu without dry hope
How long do you think it's OK to store inside room temperature environment
Also what's the difference on time frame if was stored inside the fridge
An average beer without filtration etc just a cold crash

 

[Brew Cat]

any hoppy beer is going to loose flavor with extended time as well as wheats
stouts and porters and Belgium's do better
I probably wouldnt age at room temperate but cellar temperature is fine
of course the warmer it is the less carbonation it will hold
after you pull it out of ageing you may need to rebalance the carbonation
I used to brew my Ofest in March to drink in September I would pull it in and out from my fridge when I had room

 

[Sunfire96]

I wouldn't store finished beer in kegs at room temperature. Cold and carbed? It will keep for months

 

[Brew Cat]

I wouldn't store finished beer in kegs at room temperature. Cold and carbed? It will keep for months

that's optimum

Hello everyone
I like to make a research about how long can I hold the beer inside the Keg before start to effecting the flavor as much as a normal person can understand
According to storage environment
From your experience let's say for a ale 22ibu without dry hope
How long do you think it's OK to store inside room temperature environment
Also what's the difference on time frame if was stored inside the fridge
An average beer without filtration etc just a cold crash

where do you live and do you have a basement

 

[Mastoras007]

that's optimum

where do you live and do you have a basement

I have a BBT that I'm planing to store there cold until Keg and sell it because for now there is no budget for cold refrigerated room Lol
Summer here it's very hot 35-40 Celsius
Room Temprerure with a air-conditioned I belive will be let's say 27, no basement
But anyway my question is more in general I will have a cold room after all
What if I sell beer to someone that he is going to use it after 1 month? He will not store it in the fridge

 

[Brew Cat]

I have a BBT that I'm planing to store there cold until Keg and sell it because for now there is no budget for cold refrigerated room Lol
Summer here it's very hot 35-40 Celsius
Room Temprerure with a air-conditioned I belive will be let's say 27, no basement
But anyway my question is more in general I will have a cold room after all
What if I sell beer to someone that he is going to use it after 1 month? He will not store it in the fridge

well you can't store beer at 30C
If you have cold storage it would be best for him to pay you for the beer and then you store it until he is ready to put it on tap

 

[Donoroto]

Warm: weeks. Cold: months.

Go to the local beer store. Ask how they store their kegs (from a large commercial brewer). That will show how (Heineken? Mythos?) thinks.

 

[J A]

Large quantities of beer in kegs is transported and held for short periods without refrigeration. It's best to keg it cold and sell it quickly. but sitting in warmer temperatures for a short period shouldn't compromise it. If you're storing your own beer for more than a week or two, you'll go out of business.
You have the advantage of selling only in kegs so you don't have to keep beer on hand for serving. Ideally you would have enough storage space to keep about 2 weeks production, assuming that your beer is ready to serve as soon as you keg it. Your cold storage capacity can be expanded substantially with the use of brite tanks. One tank can efficiently store many kegs of beer and depend on your glycol system to stay cold.
If a bar buys beer, they intend to sell it quickly - they're not investing their money and then letting product sit for any length of time. They can't sell warm beer so they have the cold storage they need to handle their product. Once they've bought the beer, your job is done.

 

[Sunfire96]

Large quantities of beer in kegs is transported and held for short periods without refrigeration. It's best to keg it cold and sell it quickly. but sitting in warmer temperatures for a short period shouldn't compromise it. If you're storing your own beer for more than a week or two, you'll go out of business.
You have the advantage of selling only in kegs so you don't have to keep beer on hand for serving. Ideally you would have enough storage space to keep about 2 weeks production, assuming that your beer is ready to serve as soon as you keg it. Your cold storage capacity can be expanded substantially with the use of brite tanks. One tank can efficiently store many kegs of beer and depend on your glycol system to stay cold.
If a bar buys beer, they intend to sell it quickly - they're not investing their money and then letting product sit for any length of time. They can't sell warm beer so they have the cold storage they need to handle their product. Once they've bought the beer, your job is done.

I think you severely overestimate how quickly bars, restaurants, and taprooms move through kegs of beer

 

[J A]

I think you severely overestimate how quickly bars, restaurants, and taprooms move through kegs of beer

Even less likely that they'd have a lot of kegs on hand, then.
If a keg lasts a week, or maybe 2, are they going to stock more than one or maybe two at most as a back up? If it lasts for a month, they have plenty of time to order when it's half empty...or, maybe order a new keg whenever they tap the last one in stock. Deliveries happen weekly in most cases, it seems, but even if it's every 2 weeks, there's time to make sure you don't run out without keeping a lot of extra stock on hand.
It's hard to imagine any bar having a backroom full of kegs of hot beer sitting for a month or more.

 

[west1m]

Looking at that post, and ordering at half a keg etc. Do restaurants, taverns etc have any kind of metering to show usage and when a a keg is low other than walking through and giving each one a shake?

 

[Bigbre04]

Hello everyone
I like to make a research about how long can I hold the beer inside the Keg before start to effecting the flavor as much as a normal person can understand
According to storage environment
From your experience let's say for a ale 22ibu without dry hope
How long do you think it's OK to store inside room temperature environment
Also what's the difference on time frame if was stored inside the fridge
An average beer without filtration etc just a cold crash

general shelf life when stored cold and carbonated in kegs is expected to be 90 days. BUUUTTTTT a lager can last far longer and improve with age.

that being said, a 1 day old beer vs a 3 month old beer will taste very different but as long as it is within your limits that is fine.

look up force aging. basically taking a canning sample and heating it up. based on time at whatever temp it will mimick age. this is harder todo with a keg, but as long as you track the progress and your dates, you should be able to get a good idea.

 

[J A]

Looking at that post, and ordering at half a keg etc. Do restaurants, taverns etc have any kind of metering to show usage and when a a keg is low other than walking through and giving each one a shake?

Seems like most POS systems use a software that can track purchases. If there's a break-out for each tap or beer by name, it should be easy to track how many pints have been sold, and accounting for spillage, samples, etc, you'd have a pretty good idea of what should be left. If you served 20 pints out of a slim on a Friday night, for instance, you'd know you better have another on hand before the Saturday shift starts.

 

[Bigbre04]

Seems like most POS systems use a software that can track purchases. If there's a break-out for each tap or beer by name, it should be easy to track how many pints have been sold, and accounting for spillage, samples, etc, you'd have a pretty good idea of what should be left. If you served 20 pints out of a slim on a Friday night, for instance, you'd know you better have another on hand before the Saturday shift starts.

to add to this, you know the exact volume of a keg...15.5gals when brimmed up. Divide by your pour size. That will give you a "perfect" pour quantity. your POS will track what was sold. over time, you can get a pretty good estimate based on style for what you should be getting per keg.

For me, When a batch kicks i can go in and see how many pours i got off my 4 kegs. Over my roughly 280 batches i can track the actual sold amount. Generally speaking we give away a lot of samples and we also have loss to line cleaning every 3 weeks, foam, mispoured beers, bartenders drinking, etc. The POS that i am stuck with sucks and is really meant for selling tshirts and shit. So i dont really have a good way of tracking my flights.

At the end of the day the first 35 pours off a tank(2bbls) covers all of my costs for that batch, everything else is basically profit from there, so i am not super worried if we lose a few pints here and there. plus we claim loses on our taxes based on the known 3 pours x 8 draft lines x 7.50 x every 2-3 weeks. (dont tell, but we recover most of it for the kitchen to cook with)