I'm getting ready to try kegging for the first time and I'm wondering how much conditioning time might be lost in the process (assuming the keg is refrigerated and force-carbonated immediately after filling).
When bottling the beer gets another couple of weeks or more at room temperature to further condition/age. When kegging the lower temperatures will likely be inhibiting this some, if not entirely, which makes me wonder if I should leave it in the fermenter longer than normal.
Assuming I'm at the point where I would normally bottle (say two weeks into primary for a lower gravity ale), would that be too early to keg? Should I leave it longer to account for earlier cooling?