Aging a Keg?

One could only imagine if a keg of SS Triple bock were found under some basement

 

A keg is a giant can of beer so any situations where you'd store cans would be the same for kegs. Optimally kept cold or "not warm/hot" and chilled down for a minimum of 24hrs at 55 degrees or lower before consumption (due to volume). This is what has worked for me.

 

No, not really.

Kegs are typically (but not always) packaged differently than bottles or cans. For one, kegs are almost never pasteurized. Kegs may have some moderate filtration. Warm storage of a keg will result in spoiled beer. You should never see a retail keg in warm storage. From brewery to distro to retail the only time out of cold storage is on the truck.

Some big beers hold up relatively well in a keg but again, not the same as if it were a bottle or can. That does not mean a keg of a high ABV high IBU beer could not be aged if done properly.

Keg beer is not the same as can and bottle. It's not.
Cheers.

 

At 12% to 13% this beer would likely hold up to aging no problem. It might not be better, just different. It would unlikely go sour.
Even still I think you would not want it to get much above 55. 50 even if you can maintain it. You are placing a lot of trust in the breweries packaging line. The colder it is held the slower it will change. Store it at room temp and you may find a rather insipid keg of beer after 3 months if I had to guess.

Cheers

 

Was that all I've got wrong? You almost made it seem like my entire statement was false. Cuz I've had no problems. But I get that keg filling and canning lines are different but having worked in a brewery I didn't see this as too different. I didn't see any pasteurization or filtration outside of the bright tank. Plus ours were keg and can conditioned no FC, Maybe not all breweries operate the same.

 

Just to note, I think the problem here is really keg cleaning, and has nothing to do with filling. The spear has some closed spaces on it, especially where it drops into the chime, that may not get cleaned properly. Depending on where the keg has been (sitting in the sun in a distributor's back yard) and what was previously in it (who knows, but maybe something very yeasty), it might not be effectively cleaned - that also depends upon the equipment in use, and the attentiveness of the operators.

 

Fair and while this may be possible it doesn't negate my entire post. I'm all for correction and constructive criticism but jeez lol

 

I addition to keg beer not being pasteurized as I mention, as @NeroFiddled discussed the keg is also difficult to clean. So that is another reason why cans and kegs are not the same. Kegs are also dangerous to clean while cans are factory fresh, but that's another thread.

I'm not trying to be a crank or shoot you down, but the statement "A keg is a giant can of beer so any situations where you'd store cans would be the same for kegs" is false. (I can tell you what happens when the sous chef is looking for space in his walk in cooler and decides the untapped kegs of Coors Light could easily fit in the maintenance closet inside the Woman's bathroom. 3 of them in fact.)

Keg beer needs to be handled differently than can or bottle. Unless it is a relatively rare high ABV or high IBU beer in which case, it depends.

Cheers.

 

In all the specific ways you mentioned yes you are both correct. I guess I was trying to say that as since the beer was already kegged (negating the points about cleaning it and all that) that storing and cellaring it would be like a can of beer in that is cannot be light struck and needs to be kept in at least cellar temps and chilled down at least 24 hours before consumption (due to size). I'm guilty of maybe oversimplifying it.

 

Well, don't be hard on yourself.
Plenty of people who are selling keg beer and should know better have no clue.
Cheers