nostalgia
Well-Known Member
So I understand that even with force carbing, kegged beer needs time to condition. As someone else said, green carbed beer is still green beer.
Which led my mind to a question: does the temperature the keg is stored at affect the conditioning? When bottle conditioning we condition at 70F. Is that just to let the yeast work, or is that because the beer conditions better at that temperature?
From what I've read it appears the beer will condition well at serving temp, but I'm wondering if anyone's done any experimentation with conditioning at different temps.
My IPA has been in the primary for 4 1/2 weeks and in the keg for 1/2 week. I was considering chilling it today and force carbing it tomorrow, but I'm wondering if I'd be better served leaving it at room temp for a few more days/weeks.
Thanks!
-Joe
Which led my mind to a question: does the temperature the keg is stored at affect the conditioning? When bottle conditioning we condition at 70F. Is that just to let the yeast work, or is that because the beer conditions better at that temperature?
From what I've read it appears the beer will condition well at serving temp, but I'm wondering if anyone's done any experimentation with conditioning at different temps.
My IPA has been in the primary for 4 1/2 weeks and in the keg for 1/2 week. I was considering chilling it today and force carbing it tomorrow, but I'm wondering if I'd be better served leaving it at room temp for a few more days/weeks.
Thanks!
-Joe