cwheel
Well-Known Member
I've got a Belgian Strong Ale in the fermenter, and I think I am going to keg it. I have room in the kegerator to serve it and cool it for an extended period of time. I know a lot of people bottle high gravity beers, but I have room to keg it and not worry about it for months.
With that said:
1) Should I hook it up to CO2 for the aging process, or just purge O2 out of the keg and slightly pressurize to seat the seal and then disconnect from CO2?
2) Should I age in the keezer or at room temp?
Thanks!
With that said:
1) Should I hook it up to CO2 for the aging process, or just purge O2 out of the keg and slightly pressurize to seat the seal and then disconnect from CO2?
2) Should I age in the keezer or at room temp?
Thanks!