keg at room temperature

[Ian]

Hi Guys, just wondered what the view was on the following. I have a most drinkable (not great to be sure, but most drinkable) first AG brew - so I am encouraged. I have the ingredients and recipe to get down a second brew after the fashion of Black Sheep and I'm keen to get onto it, but the snag is that my wee keggerator only takes one Corny keg at a time. So when my next brew is fermented I have a spare keg I can get it into, but that keg will have to linger at room temperature (maybe 18 to 20C) for a couple of weeks before the other keg is finished and there is room for it to be refrigerated.
So my question would be, is that OK, or will it do the new brew no good if I can't keep it cool?
Cheers,
Ian

[denimglen]

Nah, will be fine.

As long as it's sanitised and clean and a fit-for-operation keg and all that, it's a closed container and nothing will get in/out.

I would rack to the corny and use it as a secondary. You could even prime the keg and then it would be carbonated and ready to go once your other one is finished.

[jt]

I'll second that, it'll be fine. Purge oxygen & apply some gas. I usually keg and have to wait a few days to a week for space in the fridge and after that it only takes 24 hours to chill and is good to go.

Seems to be mixed views on priming the keg though, didn't reviled say "never again" Could be one of those things you have to try for yourself though as I've read orthers rave about it

[Greig McGill]

Beer does age more rapidly at warmer temperatures, even in the absence of oxygen. There's a formula somewhere. I remember hearing Charlie Bamforth talking about it on a podcast recently. It should be OK for two weeks though. I've done similar things for longer periods with no obvious ill effects.

[denimglen]

I've heard beer lasts ten times longer 38F than 80F, something like that?

[Ian]

Thanks for the input. I feel happy about getting that other brew going soon now and putting some CO2 into the top of the corny when the beer is kegged.
One thing leads to another though, doesn't it always, and a bigger keggerator is the final answer!

[James P]

Ahem for that brother....

[Reviled]

When I was bottling, all of my bottled beers went out to the shed, and lately the sheds been getting up to some pretty high temps, but all my beer in there is still fine, some of its been in there 5-6 months + and its starting to taste better than what it used to :o) So im sure it will be fine!

[JoKing]

Mmmmmmmmmmmm Port Stout................

[Reviled]

There ya go Ian :o) 3 and a half months sitting in the shed, getting hammered at 30*c plus, and I still get 12 m's for it :oP lol

[Ian]

Heh heh, maybe even discover some new and wonderful technique for a hitherto undiscovered brew that way?