I've read countless threads about bottling conditioning to carbonate and to further condition the beer. My question is if you keg, how can you condition your beer further? Some flavors mellow over time in the bottle at room temp, but if you've kegged how can you achieve the same thing?
My usual process usually involves 1-2 week primary (until fermentation has finished - same hydro reading over a couple days). Then I rack to secondary for 2 weeks (I find I get more yeast to drop out this way). Next i cold crash for a couple days. Once it has cold crashed I rack to Keg and carbonate in the keezer. Doing it this way I don't see how I can gain benefits from bottle conditioning in terms of mellowing out some flavors.
My usual process usually involves 1-2 week primary (until fermentation has finished - same hydro reading over a couple days). Then I rack to secondary for 2 weeks (I find I get more yeast to drop out this way). Next i cold crash for a couple days. Once it has cold crashed I rack to Keg and carbonate in the keezer. Doing it this way I don't see how I can gain benefits from bottle conditioning in terms of mellowing out some flavors.
