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Conditioning in kegs
Thinking about starting to keg. Have most of the equipment for a homemade kegerator off of a cooler conversion I can steal the parts from and mount to my second fridge I bought for lagering. My question is most of the forums say that the beer does not need to condition in a keg because of forced carb. However many other forums say that off flavors and bad taste will improve by bottle conditioning 3-4 weeks. I just bottled an IPA that did not taste all that good and am really hoping the conditioning will change this. When I switch to kegging it only makes sense that some beers will still need some time for conditioning before poured. Is this reasonable thinking? I'm new to this and trying to get a handle on all this. Also it makes sense that if I do build my kegerator I should do it right. Any comments on advantages and disadvantages if I split my lines for 2 or 3 faucets? I have a 5# tank, and want to make sure I can maintain pressure. Last thing sorry to be longwinded, the funny flavor in my IPA tasted like my sanitizer. It is no rinse stuff. I sanitized my bottling bucket with it and shook out the excess water before I filled it, do you think this flavor will leave in conditioning?
you have to seperate "conditioning" from "carbonating." Yes, you can force carbonate beer and drink it immediately with kegs... that doesn't mean you should. Some beers are great at that point. Many, like your IPA should sit for a while, be it in a keg or bottle.
I love using my kegs to lager my beer in my kegerator.. I put the been in there and let it sit for a month or two. For conditioning, corbonate the beer, be it forced or with priming sugar, and let the keg sit... it will smooth out.
I used to drink all my beers as soon as the bottles were done carbonating but soon learned some patience becuase the last bottles of the batch, the ones that sat for a while, always tasted better.
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