jacksonbrown
Well-Known Member
I'm not talking bottles here. I'm wondering how people prefer to bulk age their brews: Keg or Carboy? This is directed at beers that tend to need months of aging before their good to serve, not say, wheats or something with a quick turnaround.
Edit: I forgot to ask if you do use a keg, do you keep it at cellar temp, or in the fridge?
Edit: I forgot to ask if you do use a keg, do you keep it at cellar temp, or in the fridge?