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Does the keg pressure or presence of CO2 dissolved in the beer help, harm, or have no effect on the conditioning of the beer?
Perhaps my question is best illustrated by example. Would the beer condition better, worse, or the same in the following scenarios:
1) 3 week primary, rack to keg, and force carbonate at room temp over 2 weeks.
2) 3 week primary, rack to keg and don't carbonate for 2 weeks (keg acting as secondary), then do a quick force carbonate with chilling and rocking (assume I can hit the carb level exactly).
Yes, I know I could just do a 5 week primary instead of #2, but that doesn't correlate as well with #1 for the sake of comparison.
Perhaps my question is best illustrated by example. Would the beer condition better, worse, or the same in the following scenarios:
1) 3 week primary, rack to keg, and force carbonate at room temp over 2 weeks.
2) 3 week primary, rack to keg and don't carbonate for 2 weeks (keg acting as secondary), then do a quick force carbonate with chilling and rocking (assume I can hit the carb level exactly).
Yes, I know I could just do a 5 week primary instead of #2, but that doesn't correlate as well with #1 for the sake of comparison.