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Condition in Keg

Typically I leave my beer in the carboy right up until it’s ready to be kegged, carbed and served. But I’m wondering if I can simply transfer to my keg for conditioning right after fermentation is done. In other words, say after 5 or so days after pitching. Is there any drawback to this approach? Or any reason I should leave in carboy?

Can a moderator delete this post? Not sure why it’s appearing twice

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