I'm going to finally keg my first beer next weekend and I'm still trying to wrap my head around conditioning. When I bottled, I'd let the bottles sit for at least a month before I began even touching them. I know this was to obviously carb it up but it usually got better as it conditioned. So does anyone condition beer when it's kegged? Or does it even need to be conditioned? I guess I don't quite understand why we leave some beer in bottles for 3 months to condition but something like that isn't necessary for kegging.