I opened up the chest freezer I use as a serving fridge, not really knowing what to expect. It had been almost a year since I had poured any homebrew, and I figured the inside of the freezer would be a mess, full of nasty, empty kegs and some kind of mold/slime combination. I wasn’t looking forward to the cleaning job that surely awaited me.
Imagine my surprise when I discovered a nice, clean interior stocked with three almost-full kegs of beer, and a bottle of champagne to boot! The freezer had been held at a steady 40°F the entire time, and the kegs were all pressurized. Only one question remained – was the beer still drinkable??
It looked like I had about 7 or 8 gallons of a pumpkin spice I had brewed (which had turned out a bit more “imperial” than I had intended) and around 4 gallons of the Kölsch I brewed last August. I poured a few pints, called the wife over, and proceeded to hope for the best…
…and it was good!! All the beer was excellent! The carbonation levels could use some adjustment, but the pumpkin spice ale had mellowed nicely, and the Kölsch didn’t have any off-flavors to speak of! This was great news, since I worry so much about sanitation and the longevity of my beers. I’d love to brew up some special Belgians or barleywines and cellar them for a few years, and this gives me a boost of confidence that my procedures are pretty sound and I might be able to pull that off.
Now, I’m left with a problem I don’t mind having – how to dispose of many gallons of tasty homebrew to make room for many more gallons of tasty homebrew?
Sounds like a party to me!
