Warm, 2/3rds-Drained Homebrew Kegs?

Discussion in 'Homebrewing' started by ithacabaron, Aug 14, 2015.

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  1. ithacabaron

    ithacabaron Savant (1,169) Jul 16, 2003 California

    Wanted to get some opinions on this, and thought it would be more appropriate to post here, rather than in Home Bar.

    Brewed up a pair of beers for the 4th of July -- a watermelon wheat and a XPA, both served on CO2. Afterwards, I started fermenting some batches, so the two kegs have been sitting in an 80-ish degree garage for just over a month, each about 1/3 full.

    Any opinions on whether it's worth chilling them back down and trying to serve them? I figure that there's a vacuum (or at least very little air), so spoilage probably isn't an issue. But I'm still a little nervous about having half-drank homebrew sitting around in such a warm space and I don't want to inflict illness on myself or others.

    Any insight from someone who's dealt with similar circumstances would be appreciated. Thanks!
     
    #1 ithacabaron, Aug 14, 2015
  2. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    There shouldn't be any issue with illness IMO. Is there any particular reason you are afraid they will make you sick?
    My biggest worry would be staling. I would chill them and taste them. Dump them if they don't taste good after chilling. You have nothing to lose.
     
    #2 Naugled, Aug 14, 2015
  3. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Illness isn't an issue. There isn't anything that can grow in the fermented beer that would harm anyone. If there were souring bacteria or wild yeast in the batch at all it may have soured or funked the beers some by now. Oxidation occurs faster at that temp as well. I would pour a glass from each and have a taste. If it still tastes good then chill it and serve. I would recommend a second fridge as well... just sayin.
     
    #3 jbakajust1, Aug 14, 2015
  4. ithacabaron

    ithacabaron Savant (1,169) Jul 16, 2003 California

    Thanks to you both for the responses! After 12 years of brewing (and 12 years of BA), I should know, on an intellectual level, that the beer can't make me sick. But call me crazy -- I still needed/wanted to hear that confirmed by other folks. Here's hoping they're still drinkable!

    And jabakajust1, yes, a second fridge would be nice. Perhaps some day. For now, having a single temp-controlled chest freezer for fermenting/dispensing is still a treat.
     
    #4 ithacabaron, Aug 14, 2015
    corbmoster, ChrisMyhre and jbakajust1 like this.
  5. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Your CO2 levels are going to be wonky until you chill the beer back down to serving temp. Cool them down and burp the kegs before you attach the gas lines. I have no check valves on my distributor and I get beer in my gas lines sometimes because I'm too quick to hook up the gas.
     
    #5 inchrisin, Aug 16, 2015
    corbmoster and pweis909 like this.
  6. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    I would chill first, then taste. And I agree that the chances for infection are very small as long as your kegs have been sealed.
     
    #6 corbmoster, Aug 16, 2015
  7. ithacabaron

    ithacabaron Savant (1,169) Jul 16, 2003 California

    Hey, everybody. Just wanted to give you an update, since it always bugs me when the OP doesn't come back to wrap up the thread (also good for the archive, when people look up the issue in the future).

    Chilled the kegs down over the weekend and gave them a taste. The CO2 levels were completely off -- kegs were still carbonated, but barely so, even after the chill (might be gasket leaks). A noticeable tang was present, but nothing horrible or too strong. Placed the kegs back on 10 PSI and will let them hang out for another week. At the very least, it looks like they'll end up drinkable.

    Thanks for the help!
     
    #7 ithacabaron, Aug 17, 2015
  8. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    I have the same pet peeve, and I appreciate you finalizing this (even if it isn't quite finalized).

    I am a bit curious about what would happen in these conditions to fermented beer because I was, well curious myself. Especially if it was not exposed to sunlight. Just the temps.
     
    #8 corbmoster, Aug 18, 2015
  9. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    I wouldn't have expected anything horrible to happen. If your kegging procedures were sound, the beer should be fine, though perhaps not at its peak. Low carbonation is troubling, though. Low carbonation suggests the seals failed, which could result in some oxidation as outside air makes its way into the keg (Dalton's Law of Partial Pressures).
     
    #9 mikehartigan, Aug 19, 2015
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