Hey peoples
I've been reading up about the beer maturing faster in a keg (presumably due to being carbonated much faster than the natural way) so how does this affect lagering or cold conditioning?
Is there a point to doing it the long way, or just tradition?
What I'm asking is, do I bother with putting the secondary in the fridge for 6-12 weeks or does just kegging it & waiting a week before drinking it achieve the same thing?
I have searched & found conflicting info each way (week in keg or 6 weeks in secondary) hence asking the question.
Cheers
Ash