I was wondering how long I should be leaving my beer in the keg before I drink it. I know some people force carbonate and drink within 24 hours but surely, they must be drinking green beer. When bottling, I usually allow two weeks in the fermenter then at least two weeks in the bottle before tasting. Should the same rule apply to kegging and would the beer condition better if the keg was left at cellar temperature rather than being kept in the fridge?
Anthony, the short answer to your question is that it depends on when the beer was filled into your keg. In order to answer this question, a bit of background is required,
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