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Ageing beer

I want to age a beer that I will eventually bottle. If I rack it out of the primary into a corney keg, can I store it at cellar temps for a couple of months, then bottle using priming sugar? Will there be enough yeast left for this to carbonate?

I’m guessing after a couple of months there should be enough yeast left to bottle without having to re-pitch. I gotta say though, I’m wondering why you’d want to. I’m dying for the day I can afford a kegging system and kiss my bottles goodbye

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