kegging vs. bottle aging high gravity

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randyp

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I like to keg my beer but I brew a lot of high gravity belgian styles that improve with age in the bottle after conditiong. Can I acheive the same flavor profiles by kegging? Most of these stay in the secondary for 5-8 months so have they already aged for that long or does the aging process not start until they are bottled and carbed?
Thanks, randyp
 
I'm still wondering about randyp's question.
Carbing with priming sugar gets the yeast busy again. Does change flavor over compared to carbing in a keg?
 

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