I know there is a LOT of experience in this group about aging beers, wines, and spirits (ports, …), so I would like get opinions and experiences.

I’m under the impression that bulk aging of beer, wine, and spirits is common in industry, and I know it is common to bottle condition and age in smaller volumes. I’ve aged mead for years in bottles, and I’ve now aged a mead in a 5g keg for a year and I plan to bottle that mead. I want to try aging a beer in a keg.

I know that bottle conditioning allows yeast in the bottle to naturally carbonate a beer, and I know that yeast continue to make other changes while in the bottle. I don’t filter my beers or use finings, so I’m aware there is quite a bit of yeast in my beer in kegs available to continue to condition the beer.

So to my question:
1) other than using additional sugars to allow yeast to carbonate in a bottle, or even naturally condition in a keg, what is the difference in putting enough CO2 pressure in a keg to seal the lid and leaving it to condition compared to bottle conditioning?

Also, please feel free to post/discuss other experiences and opinions about aging.

Sam