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Max time in keg under pressure?

Started by SureLook, September 10, 2021, 08:34:59 AM

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SureLook

Brewing an american wheat lager under pressure in a corny. I plan to do the whole thing in the keg, that is, ferment, cool and serve from the same keg. I have a floating dip tub in the keg so no issue with trub. I'll be fermenting under ~14-15 psi. Question is how long can I get away with leaving it at room temp (after fermentation is done) prior to sticking it in the fridge to cool? Due to other commitments I'll only have this weekend the brew and the earliest it'll go into the fridge is about 12-14 days after pitching the yeast.

Anyone have any experience in this area with prolonged time primary under similar conditions?