Just did my first kegging. I have some questions/concerns I hope someone can clear up for me.
Honey Kolsch extract kit from NB
I have done a few batches using bottles. I have been very impressed with the outcome. I have noticed with all of those bottled batches that the longer it sits in the bottle at room temps, the better the beer actually gets. My experience has been right at the end of the 2nd week starting the 3rd, is the best time I tend to like the taste.
How will this work for kegging? I basically followed advice from a friend who has been kegging for a long time. I kegged the beer the past Friday evening. A taste in the morning reveals the carbonation to be kicking in just fine, but the taste was not very good.
BTW, I set it around 16 PSI through the first night. Then in the morning shook it around for about 60 seconds then set the PSI around 8.
I tasted the beer this morning. Again, the carbonation seems to be working just fine. But the taste is blah.
Using my experience with a raspberry wheat that I bottled, it took at least a couple weeks in the bottle at room temps to get better. How does this occur in a keg that is in a fridge?
I see people’s posts saying they force carb to drink it sooner…what am I missing? Are they doing something different to allow the aging?
So far, the only thing I see advantageous with kegging is mass serving easier due to no clean-up of the bottles. So far, it would appear the beer still needs to age for the same period of time. Right?
Once done fermenting, do you people put it in a keg and allow it to age at room temps…or do something similar as above?