A lot depends on the recipe and how long it sat in fermenters.nyer said:When you keg your beer do you let it age like you would in a bottle? I kegged my first batch and force carbed it. The next day I started drinking it. Should I be aging it in the keg?
If it's good, it's good! If your last pint make you say, "boy, I wish I had waited" well, lesson learned. I also don't have much patience, but a lot of my beers have a lot of late hops/ dry hops, and I enjoy the green as much as the aged.nyer said:A few months!! I could never do that. I thought the beer tasted pretty could the day after I kegged it. I'm going to have to brew more and get a few finished and aging I guess.
bradsul said:6 weeks is 6 weeks. You can speed up carbing, you can't speed up aging. You could do 4 weeks in secondary and then force carb in a week. It doesn't really matter how you split up the time. Do 5 weeks in primary and then go to keg if you like.
That is true if you naturally carbonate (as I do), it's not any faster than when you bottle. If you force carbonate (just put the keg under pressure and leave it to infuse with CO2) it takes about a week at normal serving temperature.cnoyes said:My understanding was that you need to wait 3 weeks after priming because you added sugar, essentially starting the fermentation process over. Not true?