I have brewed two batches so far and bottled them both. I read all over this forum that 4 weeks in primary then to the bottle is the way to go. I then waited 3 weeks after bottling before consumption for carbonation. The beer was good but got even better a few weeks after that while sitting at room temperature. My understanding is that beer doesn't age anymore once it gets put in the fridge due to the cold temps causing the yeast to go dormant.
My question, what is recommended for kegging if I go from the primary after 4 weeks straight to the keg? If it goes directly into the keggerator then it shouldn't age anymore due to the cold temps, correct? Or due you all go from primary to keg and leave it at room temp for a few weeks so that the beer ages a bit and doesn't taste so green before it gets put onto the CO2 and into the kegger? If seems that when bottling you are forced to age it at least 3 more weeks to wait for the carb buildup and cleanup of more off-flavors vs going straight to the keg.
Suggestions?
My question, what is recommended for kegging if I go from the primary after 4 weeks straight to the keg? If it goes directly into the keggerator then it shouldn't age anymore due to the cold temps, correct? Or due you all go from primary to keg and leave it at room temp for a few weeks so that the beer ages a bit and doesn't taste so green before it gets put onto the CO2 and into the kegger? If seems that when bottling you are forced to age it at least 3 more weeks to wait for the carb buildup and cleanup of more off-flavors vs going straight to the keg.
Suggestions?