[Yaboosh]

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You have no idea what you're talking about. If it stays cold, it will stay "good" as in "Won't kill you" for practically forever. It will stay "good" as in "Not skunky" for 4-5 months or maybe longer. For those who have had skunky keg beer, either it went through temperature fluctuations or, far more likely, the lines were filthy. I clean all my lines either once a month or between kegs, whichever comes first. But I'm pretty anal about it and would bet that most people with kegs - including bars - don't do it nearly as often as they should. Without cleaning, you'll get beer stone, mold, bacteria, and all sorts of other nasty deposits built up in your lines, so you'll essentially be filtering your kegged beer through filth. Not tasty.

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Errrr, try again. "Skunky" has a very specific meaning when it comes to beer, and it is solely a photoreaction. Light reacts with free radicals from the dissolved hop alpha acids and forms mercaptans, a sulfur compound that is the same chemical in a skunk's spray.

Temperature fluctuations or being stored at a high temperature can speed up oxydation, resulting in a cardboardy, wet paper, or even sherry off flavor in the kegged beer, but it will not be skunky until it comes into direct contact with light, mostly of the UV wavelength.