bernerbrau
Well-Known Member
OK so I'm seriously considering getting into kegging (may splurge on a rig for my 28th birthday which is coming up). I would probably get the keg setup without a fridge for now, keep them in an inconspicuous location, and dispense into growlers/bottles for cold-crashing in my kitchen fridge as needed.
But I gotta ask about my current batch. It's a stout and it's been in secondary 2 weeks, after 2 weeks in primary. I'm considering waiting until I get my kegging setup to bring the beer out of secondary, then force carb and start serving. My question is, is there a significant difference between leaving it in secondary for 6 weeks and kegging it to serve immediately, and letting it condition once bottled/kegged? I don't see any reason for this to be the case, but I thought I'd get some advice.
But I gotta ask about my current batch. It's a stout and it's been in secondary 2 weeks, after 2 weeks in primary. I'm considering waiting until I get my kegging setup to bring the beer out of secondary, then force carb and start serving. My question is, is there a significant difference between leaving it in secondary for 6 weeks and kegging it to serve immediately, and letting it condition once bottled/kegged? I don't see any reason for this to be the case, but I thought I'd get some advice.