I'm currently fermenting a milk stout, it'll be done with primary in a week and a half. It's currently occupying my mini fridge, which I need free for my next batch. I'm planning to rack it to a keg, but I'm not sure what to do after that. I have a few choices:
1. Seal the keg up and condition it in the garage for a few weeks at ambient temps (65-85 this time of year).
2. Seal the keg and condition it in a closet at ambient temps (75).
3. Seal the keg and condition it in the kegerator at 38 degrees.
This is my first time kegging so I'm not sure how to proceed.
1. Seal the keg up and condition it in the garage for a few weeks at ambient temps (65-85 this time of year).
2. Seal the keg and condition it in a closet at ambient temps (75).
3. Seal the keg and condition it in the kegerator at 38 degrees.
This is my first time kegging so I'm not sure how to proceed.