trub quaffer
Well-Known Member
I've got a belgian dubbel that I've been aging in the secondary for about 5 weeks and I'm wondering if anyone has any opinions on continuing to age it in the secondary at room temp. vs. racking it to the keg, force carbonating it and continuing to age at room temp. My plan is to let it age for 3 months or longer before drinking.
It seems to me that when I force carbonate, the beer has a harsher flavor for the first week or so. By force carbonating now I'd definitely not have to worry about that harsh taste but I'd need to purge the headspace really well to eliminate risk of oxidation.
I can't think of any really compelling arguements for or against proceeding either way so I thought I'd see what you all have to say.
It seems to me that when I force carbonate, the beer has a harsher flavor for the first week or so. By force carbonating now I'd definitely not have to worry about that harsh taste but I'd need to purge the headspace really well to eliminate risk of oxidation.
I can't think of any really compelling arguements for or against proceeding either way so I thought I'd see what you all have to say.