Oatmeal Stout in Bottles or Keg?

[jlinz]

Have an oatmeal stout in fermenter right now. The OG is 1.062, not sure on the FG just yet. I expect the beer to be around 7% abv. I can either put it on my friends tap (he has a bar in his basement), in which case, it will be grain to glass in about 20 days, or I can bottle it and let it age for a bit longer in the bottles and maybe even keep a few for an extended period of time. I'm inclined to bottle it, so we can drink it at its peak (not too early). What do you folks think?

 

[Lefou]

If you're like me, you hate to age your beer because you tend to finish it off quickly. On the other hand, what would it hurt to bottle a few and conveniently "lose track" of them in a nice, safe place while you polish off the rest? You'll get an idea of how the batch changes over time.
I've done it with cider and, as a matter of fact, still have 4 bottles of a Victory Belgian triple six pack that's almost a year old now. I bought two large bottles of Chimay Blue Grande Reserve during the summer and don't intend on opening them for a couple years.

 

[jlinz]

Into the keg it went. We are going to serve it cask style. Can't wait.