Belgians - How much difference between kegging and bottle conditioning?

So, I am about to do a belgian dubbel, and I'm wondering how much difference really it will make if I bottle condition it compaired to extended aging in a secondary and then kegging it?
I would rather keg it as I'm running out of belgian bottles and I really don't want to buy more, but I would use what I have which is just enough for this batch if it will make them overall a lot better or even decently better.

Thanks a bunch!

any weigh in on this one? Thanks for any experience and feedback on this

St bernardus 12 is awesome on tap.

Some of the belgians, ie unibroue carbonates the keg with yeast naturally not via a c02 line. You know if st. bernardus or a lot of the others do this also?

Matteo57 said:

Some of the belgians, ie unibroue carbonates the keg with yeast naturally not via a c02 line. You know if st. bernardus or a lot of the others do this also?

Click to expand...

No idea. Sorry.

I'd natural carb in the keg...use a little less priming sugar than normal and age it. It's just a big bottle after all.

rayfound said:

St bernardus 12 is awesome on tap.

Click to expand...

Could be wrong but I believe they still naturally carb the beer then just use the CO2 to force it through the line.

I would always natural carb belgians. Which you can do in a keg. But I don't knwo how the time you'd let it carb would change vs a bottle.

Does the percentage of sugar you use stay the same or lessen? I don't want to add too much obviously and I guess I can correct it if it falls short.
Thanks for input

Matteo57 said:

Does the percentage of sugar you use stay the same or lessen? I don't want to add too much obviously and I guess I can correct it if it falls short.
Thanks for input

Click to expand...

In a keg? Use 1/2 the priming sugar you would normally if you were bottling. If you normally would use 5 ounces of corn sugar, use 2.5 ounces instead.