Originally Posted by moorerm04
I am new to kegging with only one batch under my belt in the keg. I have always done the 3 weeks in primary and 3 weeks in the bottle method, but what Is the best method for conditioning keg beer. I will still do a 3-4 week primary, but is the beer g2g once it carbs up in a weeks time after that? What do you guys do to get the bet quality kegged beer that isn't green?
It depends on the type of beer. Some beers are best consumed fresh (IPAs), while others need more time to condition (stouts, Belgians).
I generally ferment IPAs for 2 weeks, then keg condition them for 2 weeks, then pop them into the keezer for carbing and drinking.
With stouts or other big beers you can transfer it to the keg after primary fermentation is complete then let it condition in the keg for a few weeks/months.