So something i have never tried i am about too. i have a stout that turned out a bit heavier than i wanted in alcohol(7.9%) i would like to age it for awhile and have tranfereed it to a keg, purged with co2. the question i have is to age it and get the rough edges off the flavor, do i age the keg warm or cold? i usually secondary beers in a 5 gallon carboy warm but i figured i had a few empty kegs and would see if this would work out. So the question, do you age your keg warm or cold? and the best part Why?
the higher the temperature typically the faster a beer ages. So if you are wanting to take the rough edges off of it faster I would do it on the warmer side. by warmer I am speaking about higher then celler temp but lower then average home temp. Somewhere between 60F and 70F degrees.
I aged a holiday spice years ago in a keg, in the basement where it was cool and relatively constant temps. Wasn't my favorite beer, but the next year I did like it more than the previous year.