Kegging your beer is the simplest, best, and most cost and time efficient way to store and dispense your beer. You gain the advantage of force carbonation which results in no further yeast development (unlike bottling), bulk ageing, no bottle cleaning, and you get to have beer ON TAP.
Once in the kegs most beers should be aged for at least 1 month and the heavier or higher alcoholic content it is the longer it should be aged. I prefer the 3-6 month range for aging but some people age years for highly alcoholic beers almost like wine. If nessecary you can drink your beer from the keg as soon as its cold but 1 month of aging will definately improve the beer giving it not such a green taste. Almost everyone prefers a mature taste over a green taste in their beers.
Last Updated: July 12th, 2006