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The keg can spoil much faster once it gets warm. – user4869 Dec 21 '15 at 2:28 I am talking to one of the brewers of Fat Cat right now, and he mentioned that heating affects unpasteurized beers still have live yeast that are affected by temperature.


But a beer is not going to go sour and spoil unless the beer was unintentionally infected with an uninvited yeast strain or bacteria or the bottles/keg were not sanitized properly. You can store a keg in your basement for years and the worst possible thing that could happen to it is that it will taste bad.


Actually beers from Anheiser Busch have preservatives in them witch it can get warm or cold or whatever. Coors beer products on the other hand do not have preservatives and have to stay cold all the time. I worked for Coors Distributing and we kept the beer cold on the train to the warehouse to the trucks, to the customer.


This is the temperature reading of the beer in the glass. To get a proper dispense temperature reading, pour a beer into a clean, room temperature glass and take the temperature of the beer immediately. If it is the same as the liquid temperature in the keg, then you know that you are maintaining the proper temperature from the keg to glass.


If it gets warm, it can negatively effect the flavor. If it gets too hot, it can be dangerous. A partially filled keg that is thrown into a fire can explode and send metal flying everywhere.


domestic keg beer is not pasteurized in almost all cases and needs to be refrigerated. warm to cold to warm does not really have much to do with it. yes, keg beer will typically spend some time out of refrigeration, but not so long to be a problem. you can not hold a keg of domestic beer, especially ...


If you dispense your beer with a party pump, which uses air instead of CO2 to drive the beer, you can only expect your beer to remain fresh for 8-12 hours. If you keep your kegs warm, and drive them with CO2 through a jockey box or other faucet, they will most likely last a couple of months.


Keg beer is not pasteurized so it does not like getting warm. That said if it has not been out in the sun I would start to chill it right away and try it. I saved a half full keg in my basement once for a week and it tasted OK.


or, get a longer beer line, one that is balanced to the pressure now in the keg. This will avoid the need to purge, keeping as much carbonation in the beer as possible at that temperature and pressure, and reduce foaming since the line is balanced to the pressure. To find out the current pressure in the keg, you can connect your regulator to ...


My personal opinion is based on allowing "Sudsweiser" to get warm and re-cooling it. It made the beer have a bite and when I added CO2 to push it out it seemed to get very flat very quickly. It almost seemed like the warming caused the beeer to refuse to be force carbed and pushed at normal pressures.