I know the rule is 1-2-3 for bottling, but does that apply to kegging as well? If I have a beer 1 week in primary, 2-3 weeks in secondary, is it ok to keg, carb and drink? or should it sit in the keg for a period of time as well??
If the answer to the last part is yes, can I put it in my fridge, apply 12 psi CO2 and let it sit in the fridge for a couple of weeks? or should it sit in the keg at room temp somewhere??
I don't want to drink green beer and I'm not sure of the exact definition of green beer. btw, I usually make smaller beers, ales, not the big beers someof you make.