RandomSF said:With the large number of variables, including one not listed -- the average taster, I think the only reasonable answer to the OP's question is, "An average amount of time."
BobBrews said:I brew lots of beer during the winter. I brew mostly lagers because I brew all ales in the summer. I have a bedroom that I keep about 48 or 50 F. This will keep the 6 or 8 kegs in suspended animation? So I drink lagers as well as ales most of the summer. As of yet they have not been "off"? in late summer. Hoppie beers do fade as time goes by but I drink them as soon as I can just because I love them so! I have never brewed "too much beer" My friends sacrifice there waistlines to help me out at times!
stevemwazup said:I had to take out two kegs (1/4 left in each keg) from my Temp controlled chest freezer, to ferment a doppelbock.
One of the kegs, a Belgian Pale ale the other was an IPA. Both were left out at room temp for about two weeks.
Besides them being warm, I didn't notice any off flavor starting to appear, nor any drop off in hops.
stevemwazup