triple's are usually a higher OG, and thus higher alcohol content. thus you age them longer to get a better overall flavor.
you could secondary it for a couple weeks, then keg it, add Co2 just to displace the normal air inside the keg (so it stays 'sanitized') and then keg condition at room temp for the remaining months.
then put it in the cold.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10