SeanS86

Recipes 

hello,
I just bought my first kegging system and wanted to use it for my pumpkin ale that's almost reached it's final gravity (two days at 1.014). I am worried, though, about aging the beer as it's still pretty spicy and could use a bit of chill time. I was wondering if I should keg it and let it age in the keg, or keep it in the secondary to age for a while and then keg it when it has had time to mellow. Thanks!

Brooklyn-Brewtality

Recipes 

there is no problem aging in the keg. in fact, I would, as you can top it off with CO2 to keep ANY air from contacting the beer, plus a carboy (if you are not using a bucket) is exposed to light during extended aging. i would keg it, put some CO2 on, purge out the air, and age it. then carbonate when ready.

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Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...

bhs668

Recipes 

Having a kegerator already, I started kegging right from the start of brewing. I've secondaried every one of my beers in the keg. When there's room in the kegerator I just pop it in and let it carb.
Definitely hit it with CO2 and purge the air after you fill it.

Berkbeer

Recipes 

Is there any difference aging it carbed as opposed to not carbed, what about temp?

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Lily Goat Brewery
Berkeley, California

Primary 1 - Dry
Primary 2 - Dry
Secondary - Dry
Tap 1 - California Common Hoppy Red
Tap 2 - Oatmeal Stout
Tap 3 - James IPA - Dry Hopping
Tap 4 - Dry

bhs668

Recipes 

From what i've read on here, temp after fermentation doesn't matter as much. I age in room temp and have read many that do the same. While I have primed all my kegs to natural carb while they age I have not read anything either way. However, bottlers are aging their beer and carbing at the same time, so I would guess it doesn't matter.