Originally Posted by kornkob
However, I carbonate using pressure but I don't overpressure the beer. Beer absorbs CO2 at whatever pressure you apply to it. Overpressuring isn't required and I don't reccomend it because the beer still needs time to age after fermentation anyway. I put the keg under service pressure for the 3-4 weeks that it needs to mature anyway--- when that time is done the beer has started to come into it's mature flavor and is properly carbed.
Yes, but some of us age in the Carboy. When it's ready, it's ready.
Age in carboy, then rack to keg, then force carb and then drink, for me.