Ok.. so, I just bottled and kegged a batch of an APA. Moved everything from the crashed fermenter to the bottling bucket and stirred in the corn sugar.
Transferred 3 G to my 3 G corny keg and bottled the rest in 12 oz bottles.
So, the question comes up.......
Why do you have to condition bottles and not condition the kegs? The comments I always see are that the flavor improves during the conditioning process.. as well as developing the carbonation.
Had I NOT added sugar to the beer in the keg.. would it have turned out worse than if I had added it?
So, the question, I think, boils down to the purpose of conditioning. Is it only for carbonation... or is it for both carbonation and flavor? If for both.. why would we all not want to naturally carbonate the beers vs just hitting the the keg with 'store bought' CO2???
Hope the question makes sense.
Transferred 3 G to my 3 G corny keg and bottled the rest in 12 oz bottles.
So, the question comes up.......
Why do you have to condition bottles and not condition the kegs? The comments I always see are that the flavor improves during the conditioning process.. as well as developing the carbonation.
Had I NOT added sugar to the beer in the keg.. would it have turned out worse than if I had added it?
So, the question, I think, boils down to the purpose of conditioning. Is it only for carbonation... or is it for both carbonation and flavor? If for both.. why would we all not want to naturally carbonate the beers vs just hitting the the keg with 'store bought' CO2???
Hope the question makes sense.