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Old 07-13-2010, 04:19 PM   #1
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Default kegging vs. bottle aging high gravity

I like to keg my beer but I brew a lot of high gravity belgian styles that improve with age in the bottle after conditiong. Can I acheive the same flavor profiles by kegging? Most of these stay in the secondary for 5-8 months so have they already aged for that long or does the aging process not start until they are bottled and carbed?
Thanks, randyp

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Old 07-13-2010, 05:15 PM   #2
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A keg is nothing but a big stainless steel bottle.
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Old 10-09-2010, 11:02 PM   #3
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I'm still wondering about randyp's question.
Carbing with priming sugar gets the yeast busy again. Does change flavor over compared to carbing in a keg?

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