Curious as to what your playbook is for storing finished beer in a keg. This would be beer that has been fully fermented and transferred off the yeast - but not ready to drink for whatever reason. Maybe you want to age it for a bit or maybe there are no open taps in your keezer etc. How are you sealing the keg lid? What psi? Natural or forced? If forced, do you add CO2 from time to time as the gas and beer mix? What temp do you store at? How long are you comfortable storing beer with your process? Any thoughts are appreciated.