andy6026
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- Jan 16, 2013
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I'm soon to make the switch from bottling to kegging. When bottling, one thing I've noticed is that before about 3 weeks in the bottle for most beers, while the carbonation may be there, the beer tastes thin and it's flavors less blended compared to when it's truly ready. This is usually attributable to the fact that it needs further 'conditioning'.
What about when kegging though which can have a beer carbed in significantly less time - does the beer still need additional time to condition? Will it taste thin and unblended even though it's carbonated to an appropriate level? Or is what we perceive as 'conditioning' wholly attributable to the carbonation?
What about when kegging though which can have a beer carbed in significantly less time - does the beer still need additional time to condition? Will it taste thin and unblended even though it's carbonated to an appropriate level? Or is what we perceive as 'conditioning' wholly attributable to the carbonation?