So recently I've been getting into fermenting in kegs and if I'm not going to dry hop (I would want to transfer away from the dry hopped hops to avoid grassy flavours), should I bother transferring into another keg after fermentation?
It should be noted I have a floating dip-tube and normally cold crash.
So after the crash could I just carb the keg up to the desired levels, rest for a few days/week(s) and drink?
I've read that leaving it on the trub for a really long extended time can create off flavours but the beer is going to be drunk in under 2 months. I've read about people that have left it on the trub longer than that with no off flavours, although beer isn't around long enough for me to test that.
It was a recent clawhammer supplies youtube video where they announce their new XL fermenting keg they talk about serving in the same keg as fermenting in.
Thoughts? Bad idea? Good idea? Has anyone done this and if so what are your experiences?