Meatball358
Well-Known Member
Pretty straight forward question...just wondering what the difference is regarding time needed, quality of beer, etc between the 2
thanks
thanks
my necro post really is to address if you also wait 3 weeks in the keg to allow flavors to marry?
Some keggers make comments like a time saving factor of kegging is that you don't have to wait for conditioning time. Now I'm guessing they're referring to co2, . . . . or are they also referring to the marrying of flavors? Are they saying flavor marrying is inconsequential when it comes to kegging?
if you are doing more than, say, 2 or 3 five-gallon batches a month, its really worth it for a keg setup IMO.Just thinking about kegging, but I'd like to understand it more.
well that's kind of what i was thinking. so when i start kegging, and i force carbonate and start drinking my beer after a couple days, i'm still drinking carbonated green beer?when people claim kegging is "faster", they are really only talking about carbonation and disregarding flavor.
so when i start kegging, and i force carbonate and start drinking my beer after a couple days, i'm still drinking carbonated green beer?
subliminalurge said:Depends on the beer. If it's a DIPA or an RIS, then, yeah, you can definitely get it carbed long before it's really ready to drink.
I make it simpler than that.
Clean & sanitize your keg, boil your priming sugar, add to keg and let cool. Purge your keg with CO2.
Prep for racking beer from your primary or secondary ( I always go to secondary).
Vent keg and rack beer into keg avoiding any splashing. Close keg & apply enough CO2 pressure to seal.
Let sit for two weeks, cold crash, hook up CO2, serve.
Oh, now I feel like a derp, I didn't notice the second page.
In other words, does it take longer to mature green beer at a lower temperature?
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