Been messing around with my fermentation schedule. Recently dropped using a secondary altogether. I'd prefer to go straight from the primary to the keg and let it condition in there if need be.
My question is, does conditioning continue at "kegging temps" (35-42ish)? If so (I assume the answer is yes), does it slow down considerably?
I guess I'm trying to figure out the benefits of conditioning a beer at room temp vs. keg temps.