I have what I think is a simple question, yet I haven't been able to get a straight answer searching the internet and forums, so I'm going to ask.
Aging my homebrew in a keg? What are the guidelines/rules here?
I've brewed for two years (extract) and have only bottled my beer until recently. Since then I've gone to AG brewing and kegging.
Bottle conditioning beer always has recommendation for aging. One beer I made had a six month conditioning period.
Does this work the same with kegged beer? Why do I see so many articles about going straight from the fermenter to the keg, force carbing for a day to a week then serving?
I realize that bottle conditioning times vary based on gravity...... is it the same for kegging? I would assume it would be.... someone clue me in.
Aging my homebrew in a keg? What are the guidelines/rules here?
I've brewed for two years (extract) and have only bottled my beer until recently. Since then I've gone to AG brewing and kegging.
Bottle conditioning beer always has recommendation for aging. One beer I made had a six month conditioning period.
Does this work the same with kegged beer? Why do I see so many articles about going straight from the fermenter to the keg, force carbing for a day to a week then serving?
I realize that bottle conditioning times vary based on gravity...... is it the same for kegging? I would assume it would be.... someone clue me in.