I see that there’s been a couple threads on keg conditioning in general, but I thought I’d get a little specific to my situation. Typcically, when you bottle condition with priming sugar, you bottle it up and leave it for a couple weeks for some tasty, carbonated beer. I thought this time I would try my saison which I conditioned with apple syrup that my sister made, in a keg. The syrup is basically maple syrup, it just doesn’t taste like maple. Anyway, I added it to the beer a couple weeks ago and stored the keg at room temp. I check the pressure valve every once in a while, so it’s quite obviously conditioning, but after the 2 weeks, it’s still quite sweet and the carbonation seemed pretty good. So, I put the keg in the kegerator just to try tasting a cold beer; it turned out to be still very under-carbonated (pretty flat actually) with little to no head.
Does conditioning in kegs take longer than bottles (due to head increased overall volume, head space in the keg, etc.)? Anyone try flavour conditioning in a keg? I’m going to bottle a couple bottles in a couple days for the fridge, and a couple to leave at room temp, and then just take the keg out back to room temp and leave it for another 2-3 weeks. Any other suggestions? Should I pitch more yeast?