Donner
Well-Known Member
i have a quick aging question. I've had the beer on the yeast for three weeks (well, almost three weeks). Would it be better to transfer to a keg and let age or into a secondary carboy for another few weeks before kegging and carbing?
If storing in a keg, should i carb it and let it age in the fridge or pressurize and let it stay at room temp to age?
thanks
If storing in a keg, should i carb it and let it age in the fridge or pressurize and let it stay at room temp to age?
thanks