when you keg a batch of beer.... you can force carbonate and the beer will be ready to drink in a couple days, correct? I thought when bottleing, the two weeks or more in the bottle not only built up carbonation, but conditioned the brew for better taste. Does force carbonation also speed up conditioining? What about kegging a beer like an imperial stout? Instructions say to bottle conditon for months.... if you keg an imperial stout, will it be ready to drink in a much shorter time?
- posted
19 years ago