Partial Mash Traditional Stout

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akamatt

akamatt

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this is most likely a newb ? but I have a Partial Mash Traditional Stout I have had in the fermentation tank for 11 weeks I am going to keg it this week and want to know any advantages or disadvantages there will be to letting it sit this long also how much longer would you leave it in the keg before drinking
 
Advantages great beer.
Not sure about kegging but its still not carbed, does not change the amount of time. 3 weeks till its not green anymore
 
dark beers age well, itll probably just make it better. even most pale beers would be fine. long as theres nothing growing in it your good.
 

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