Affect on multiple temperature changes on kegged beer

[BrewCMU]

I have been forced by my current living situation to chill my keg outside for serving. But to avoid freezing the beer (Pittsburgh's been rather cold this year) I bring the keg in after I am finished for the day. I have done this 3 or 4 times over the last month and I would appreciate feedback on the potential flavor impact. Thanks for your help.

[dohertyd]

You're drinking it.....you tell us!

I'm not an expert, but I'd imagine that there would be some degradation of flavor...not too much, though, since you're dealing with a sealed container.

[BrewCMU]

There has definately been a difference over time, but I'm not sure whether to attribute the change to the progressive addition of flavor from some dry hops I added to the keg or the change in temperature. It's possible the change in flavor could be contamination related because of the slight sowering taste that has developed.

[Mesa Maltworks]

As long as your sanitization was effective and the beer is crowned with CO2, yeast will be the only flavor effector other than the usual aging variables if the beer is held below 80 deg. F. Aging, of course, is accelerated at elevated temps.

Eric

[fitz]

In my past poorer life(When I had to drink commercial beer)
I definitely saw a difference if the beer was left to get warm after it had been cold, and then chilled again. The beer had a harsh taste to it. I don't think there would be a problem if it wasn't able to get above 50 degrees though. Does your beer still have good flavor?
I'm sure it still tastes better than commercial.