Truman42
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I read a lot of comments in threads about force priming kegs and what not and brewers advising us bottlers to ditch the bottles and go to kegs because they're easier than bottling and you can force carb and be drinking your beer a lot sooner.
What I dont get is even though it might take a couple of weeks (in the warmer months) for my beer to carb in bottles, most of the time its still too green and needs at least another couple of weeks for it to mature, hop aromas to settle down etc.
So how do the keggers get around this? If you force carb your kegged beer and its fully carbed in a few days surely the beer is going to still be green and need another 3-4 weeks to age?
Would it be that a lot of keggers are drinking their beer green and not enjoying the full potential their beer can/will become with 3-4 weeks of aging?
Not trying to start a debate, (or dissing the keggers) just curious as I dont keg so not sure?
What I dont get is even though it might take a couple of weeks (in the warmer months) for my beer to carb in bottles, most of the time its still too green and needs at least another couple of weeks for it to mature, hop aromas to settle down etc.
So how do the keggers get around this? If you force carb your kegged beer and its fully carbed in a few days surely the beer is going to still be green and need another 3-4 weeks to age?
Would it be that a lot of keggers are drinking their beer green and not enjoying the full potential their beer can/will become with 3-4 weeks of aging?
Not trying to start a debate, (or dissing the keggers) just curious as I dont keg so not sure?