barnettcb
Member
I recently switched from bottling to kegging and I am wondering about conditioning/aging. When bottling, I would mix in the bottling sugar, cap and allow the bottles to carb and condition. I usually let bottles sit for at least 2-4 weeks at room temperature before chilling to serve. With kegging, I am now transferring to a keg after 3 weeks in the primary, putting the keg into the kegerator and force carbing for a week or so before serving.
First, let me mention that I brew low to medium gravity ales such as blondes, ambers, and the occassional porter. I have not yet moved to the world of lagers.
Some posts recommended racking to the keg, pressurizing to seal and purge oxygen, and then allowing the beer to sit at fermentation temp. for another couple of weeks for aging (sounds almost like using the keg as a secondary). Then put into fridge, force carb, and serve when carbed.
Others have recommended racking to keg, moving keg to fridge, force carbing and then allowing beer to sit for 3 to 4 weeks before serving (presumably because it takes longer to condition in the cold).
So, what is the best way to go? Do rough/green flavors clear up better with cold or warm conditioning?
Any and all thoughts are greatly appreciated!
First, let me mention that I brew low to medium gravity ales such as blondes, ambers, and the occassional porter. I have not yet moved to the world of lagers.
Some posts recommended racking to the keg, pressurizing to seal and purge oxygen, and then allowing the beer to sit at fermentation temp. for another couple of weeks for aging (sounds almost like using the keg as a secondary). Then put into fridge, force carb, and serve when carbed.
Others have recommended racking to keg, moving keg to fridge, force carbing and then allowing beer to sit for 3 to 4 weeks before serving (presumably because it takes longer to condition in the cold).
So, what is the best way to go? Do rough/green flavors clear up better with cold or warm conditioning?
Any and all thoughts are greatly appreciated!