treemind
Well-Known Member
- Joined
- Mar 2, 2009
- Messages
- 59
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I wonder why so many people would want to carbonate really fast in a keg?
Won't the brew taste green and not be fully conditioned only a few days?
I am just starting kegging, my first batches are in bottles... and have taken a while to condition, they tasted OK at three weeks in bottles but get better every week after.
How is it not the same with Kegging? If the same standards apply, then why would anyone want to do anything but the slow steady carbonation method in a keg, thus allowing the natural conditioning a brew will need to taste finished.
Won't the brew taste green and not be fully conditioned only a few days?
I am just starting kegging, my first batches are in bottles... and have taken a while to condition, they tasted OK at three weeks in bottles but get better every week after.
How is it not the same with Kegging? If the same standards apply, then why would anyone want to do anything but the slow steady carbonation method in a keg, thus allowing the natural conditioning a brew will need to taste finished.