Priming Sugar versus Force Carbing?

Concerns I've had from leaving beer in a keg at room temp for extended periods: sanitation... theres LOTS of little places that need to be sanitized to prevent infection. As in, take your poppets apart and sanitize them, take the gas down tube and liquid tube out and scrub the insides of them out and sanitize etc. seems like a lotta work?

 

I leave kegs at room temps for weeks at a time and have yet to have any issues. I do not go through a very rigorous cleaning cycle with my kegs either.

 

I also know people that don't sanitize their bottles before filling with no issue to date. But damn, I'd hate to lose 5 gallons in a keg because I didn't feel like cleaning it thoroughly. My luck it would be that one special beer I had the highest hopes for.

 

Im not saying that I dont clean my kegs, I am saying that I dont go through anything so strenuous that would deter me from storing beer there. While I see your concerns, I think you are over thinking this situation a bit.