BeerAg
Well-Known Member
So, I put a tripple in the keg about a month and a half ago. It is still VERY, VERY green.
At this point, I am starting to think it might be ready for comsumption some time next football season (okay, maybe exadurating a bit, but maybe not). That puts me in a pickle: I don't want to lose the keg capacity for that long.
So, my qustion is this: would it have been just as effective to leave it in a secondary / tertiary carboy for a year and then keg to carb a week or two prior to consumption?
In the mean time, I'm probably going to bottle this stuff up to condition for a long, long time.
At this point, I am starting to think it might be ready for comsumption some time next football season (okay, maybe exadurating a bit, but maybe not). That puts me in a pickle: I don't want to lose the keg capacity for that long.
So, my qustion is this: would it have been just as effective to leave it in a secondary / tertiary carboy for a year and then keg to carb a week or two prior to consumption?
In the mean time, I'm probably going to bottle this stuff up to condition for a long, long time.