Originally Posted by PaintAddict
Ok, so everyone says condition at room temp for 3 weeks but what do you do when you are kegging beer. That gets put into the keg and then put in the fridge right away. Please explain!
With kegging you are force carbing...so the co2 isn't forming naturally (and slowly) like it is with bottle conditioned beer...That's why it is called force carbing
, they are forcing it to carb...
They are not relying on the living yeast to do the brunt of the job...so there is no concern about putting the yeast to sleep with cold temps.
BUT you will find if you look around here, that most experienced brewers DON'T put it into the fridge right away, they too condition their beer for a couple weeks at room temp. They may put in on the gas, but they often don't put it into the drinking rotation til they've kicked a keg, so they ARE conditioning their beer as well. It's really only the newer brewers that rush that too. `
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