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Commercial kegs in distribution, either in transit or in waiting to be put on tap in bar are … exactly the situation you describe. It will be just fine. You don't really need to add any additional headspace pressure over the pressure to reach you intended carbonation level. Hop flavors fade over time, of course, but that's unrelated to your question.


I have been traveling a lot for the last year and haven't been home to drink much of my beer, so I have been doing this without any serious issue. I didn't add quite so much extra pressure when I was disconnecting the CO2, but I wouldn't expect that to cause problems. In my experience it does not keep it especially fresh. Right now in my keg I've got a nice ...

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