Title says it all im just curious what your experience is. Do you feel that it adds anything to the beer over force carbing? I currently have a 10.5 RIS thats been aging for 4 months i primed in the keg. I plan to tap it in exactly 2 weeks.
I do this all the time when the keezer is full, but there is beer ready to package. Works well. I think the beers I do this to taste a little better, but I believe that this is due to the little bit of extra maturation time.
like Sotty, I do it when I know there won't be room in my kegerator for at least 10 days or more. That way, the keg gets a jump start on carbonating before I hook it up to gas. I also thought that naturally carbonating may eat some of the oxygen in the keg/beer from transferring, but never tasted any real difference. The main difference I notice is the amount of crap (presumably yeast) that settles to the bottom of the keg. However, that is easily drained in the first few pints.
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