So, I started kegging in January of this year and it has been great.. BUT...
I just recently refridgerated and consumed several of my first all grain beers that I brewed in late 2011, and they were delightful! So complex and so much better than I first remembered them... (2 were IIPAs and one was a pale ale.)
I feel like I am cheating myself out of the extra conditioning time since I now primary for 4 weeks and then go straight to the keg.
My kegged beers are great, but these bottle conditioned brews seem more complex. Should I be aging my beers longer than a month...?
Also, does anyone who moved to kegging still bottle condition these styles of beers?
Haus Of Kane