I still don't understand how some people can keg after 10 days and say it tastes good shortly thereafter. Personally I have tested this and can definitely tell a difference leaving it in for 3-4 weeks. Anything shorter seems to need much more time to mature. And as the previous poster stated, once it's cold, it takes longer to mature. However, cold conditioning in the keg definitely helps drop out g the remaining particulate matter.
So do you cold crash your beers once signs of fermentation are complete? I was doing that but think I'll stop and try to keg after 10 days. I've got a chocolate hazelnut porter that's been in primary for 6 days now and am wondering if I should keg it at 10 days or let it sit for another 2 weeks.
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