I have a 2.5 gallon batch of milk stout that just went into the keg.
Question is should I let it age a bit at room temp before carbing? If so how long ? Should I simply cold condition?
I brewed Left Hands clone but used 1/2 the lactose. I force carbed right when it chilled and tasted it that night. It was great, but 2-3 weeks later under cold condition and it was even better. Beers condition faster when at room temp.
I let my milk stout sit for nearly 5 weeks. I brewed up a lefthand clone as well... its bottling conditioning now but the sample during bottling was amazing.