Basically, treat it like a big bottle that is naturally conditioned. Since the yeast is working in solution making CO2 farts from eating the priming sugar, the CO2 stays in solution.
Then crash cool when you have your keggerator ready and let settle as it cools. Your first pint should be yeasty leftovers from the conditioning process and after that you should be fine.
I personally think that naturally conditioned beer has a taste profile and flavor that is missing with force carbonated beer. I like natural conditioning better.
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