1-2-3 rule for kegging?

[qvantamon]

Disclaimer: I know 1-2-3 is not a fixed rule, etc, etc...
But, more specifically, regardless of the actual numbers, should I leave it more time in the secondary (or keg at room temperature) to account for the bottle conditioning time, or do I just keg and refrigerate sooner (after 3 weeks, if following the 1-2-3 rule)? My gut feeling is that the beer should spend the same time at room temperature, regardless of serving vessel, so at least 6 weeks before the keg goes to the fridge... is this right?

 

[Jaybird]

When kegging you get to "push" the beer a bit harder. you can go to the keg, crash cool and carb after 4 weeks depending on the beer. Heck you can do it after 3 like my Blonde ale. 21 days from grain to glass.

 

[david_42]

Generally, you should age the beer as long in the keg as you would in the bottle. There are some exceptions, as jaybird mentions, that can be force-carbonated and drunk immediately after clearing.

You can always keg and force-carbonate. If the beer tastes green, warm it up and give it a couple weeks.

 

[wilserbrewer]

When kegging you get to "push" the beer a bit harder. you can go to the keg, crash cool and carb after 4 weeks depending on the beer. Heck you can do it after 3 like my Blonde ale. 21 days from grain to glass.

I'll see your 21 days and cut 7 to 14 days. I get some tasty lighter ales grain to glass in 14 days...then they seem to "dry out a bit" and are not as enjoyable weeks 3.4, and 5, then they are very nice well aged. I find it interesting how things change as the beer matures.