Kegging pumpkin ale

[SeanS86]

hello,
I just bought my first kegging system and wanted to use it for my pumpkin ale that's almost reached it's final gravity (two days at 1.014). I am worried, though, about aging the beer as it's still pretty spicy and could use a bit of chill time. I was wondering if I should keg it and let it age in the keg, or keep it in the secondary to age for a while and then keg it when it has had time to mellow. Thanks!

 

[HVBrewtality]

there is no problem aging in the keg. in fact, I would, as you can top it off with CO2 to keep ANY air from contacting the beer, plus a carboy (if you are not using a bucket) is exposed to light during extended aging. i would keg it, put some CO2 on, purge out the air, and age it. then carbonate when ready.

 

[bhs668]

Having a kegerator already, I started kegging right from the start of brewing. I've secondaried every one of my beers in the keg. When there's room in the kegerator I just pop it in and let it carb.
Definitely hit it with CO2 and purge the air after you fill it.

 

[Berkbeer]

Is there any difference aging it carbed as opposed to not carbed, what about temp?

 

[bhs668]

From what i've read on here, temp after fermentation doesn't matter as much. I age in room temp and have read many that do the same. While I have primed all my kegs to natural carb while they age I have not read anything either way. However, bottlers are aging their beer and carbing at the same time, so I would guess it doesn't matter.