let me preface this by saying that i just bottle right now. I have a vague notion of how kegs work, but more from my college days with a pump nozzle. If you start talking flanges, nozzles, and flux capacitors, you've gone above my head obviously, from a carbonation standpoint, a keg is ready almost instantly when compared to bottle carbing. however, some beers aren't their best when fresh, so bottle carbing kind of forces you to wait. Does anyone age their kegs? Has anyone experienced a month old keg to be better than one just tapped? Or do you just keep it in the fermentation vessel longer to let the beer mature there instead of in the keg? And what do breweries do? I can't imagine they have the space to store a lot of kegs for an extended period of time.