You'll find that conditioning is still a factor in making good beer regardless of whether you bottle OR keg. And that many kegging brewers who are serious about how their beer should taste, wait just as long to let their kegs condition as those who bottle.
It's usually only the greenest of bottlers who rush the process and end up drinking green beer.
We've had a couple threads lately with folks thinking the same thing, and here's a couple answers.
Originally Posted by Nurmey
Kegging is convenient but no matter how soon you can carbonated it, green beer is green beer and doesn't taste that good. Three weeks in the bottle does more than just carbonate, it ages the beer.
Originally Posted by david_42
No, this was discussed at length a couple weeks ago, but the short answer is, forced carbonation is not a replacement for conditioning.
Originally Posted by IrregularPulse
+1 Just cause it has bubbles, doesn't mean it's ready to drink.
If you want to understand the conditioning process, regardless of the container, read my blog Of Patience and Bottle Conditioning
, for more info...Although I am talking about bottles, the sectioning on conditioning is really the same....it's about the flavors coming together.
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