I'm looking into getting a kegerator and have posted in the past mentioning the info you see almost everywhere advertising, "Move to kegging and enjoy your beer only 2-3 days later instead of the 3 week time for bottle carbing" spiel and was told before that it's not really true. So my question is this... if beer not only carbonates in bottles over three weeks but also conditions/cleans up then what do you do when kegging? Can you really keg a beer after say 3 weeks in the fermenter, or say two weeks for a hefe, and then drink it after only a few days? If so, is the taste still not matured? If it's really too soon then what do you guys do... do you leave the beer in the primary another week, or several, or do you keg it and leave it at room temperature for a week or several? Or is there something else? I'm quite curious.
Rev.
Rev.