I have been kegging for around 3 + years and prefer to naturally carb in the keg. Who else prefers to naturally carb and why? I'm sure this subject has been beaten to death on this form but I like naturally carb for the extra aging time. I generally brew pretty straight forward beer styles (drinking a nice light crisp American wheat after a day of building shelves in the garage for brewing equipment), just kicked a session Pale Ale (my 4-C's Pale Ale), about to keg a IPA, and have a Amber Ale on it's third day, and Belgian Dubble in the secondary. Just curious about how many prefer t naturally carb.