I want to start kegging my beer. I have a few questions though.
I've been reading a lot lately that people aren't using secondary fermentors as much anymore. So, that got me thinking...if I start kegging, my beer would just be in the primary for about 3-4 weeks, then right to the keg...
Is the beer aged enough at that point. Or do you just start drinking it and it ages in the keg? With my bottles, they really taste the best after about 6 weeks, using the 1-2-3 method.
But anyway, I was just thinking that I could be enjoying my beer a LOT quicker if I skip the secondary and start kegging.
Also, as for dry hopping goes, can you dry hop in the primary? Say after a week, or when most of the fermentation is done, can you dry hop then? Or is it better to just use a secondary?