Noob here, three batches in process... I tasted my first batch just two weeks into bottling yesterday, it was drinkable & not bad, the carbonation seemed good... but it tasted more like a semi sour German beer then a red ale. I am guessing it had that hard to describe "GREEN" taste you all talk about. I will wait another week or maybe two before seeing how it ages. (my wort prior to bottling did not have a sour taste at all... it was by all means a really good tasting red ale... but just totally flat.)
Meanwhile that brings me to my question. (Next month i plan to get a corney Keg kit and freezer.) I have read on here many times that to condition in a keg you can force carbonate and be done in a few days, maybe a week tops. IF that is the case, will the beer still have that 'green' taste to it?
How does force kegging somehow speed condition the beer to taste as if it has been in a bottle for a month or more in such a short time?
Is it advisable to keep future 'keg conditioned' beers in the primary and secondary a bit longer to condition there? or does that have nothing to do with the green taste?
Also, when i force carbonate will i want to do that in the freezer or just at room temps?
Last: when i get my little chest freezer, will the temperature regulator it comes with be sufficient to use for kegging? or do i need to get some other kind of over-riding temp regulation device? I plan on getting a cheap little freezer, like a 5.3 square foot job at Sams club or Lowes.
Thanks to everyone ahead of time for your helpful responses! Everyone has been extremely cool about giving good advice! I am loving the hobby and can't wait to get my keg process going!