keg or carboy?

[Brouwer]

My Fridge holds 2 kegs (currently full!) and the next beer I'm brewing suggests to rack from the primary to a keg (after fermentation is complete) and put it in the fridge for a month to age.

Is aging in a secondary carboy any different? While I might not be able to truly chill it, like my fridge, I'm sure I can keep it pretty cool. I'm just wondering what difference it will make if the beer isn't under pressure, and what I can do to stay true to the recipe.

(I'm making a brown Belgian using Wyeast 3787 if it matters) Currently it's fermenting slowly @ 72 degrees - this yeast likes warmth

[Mill Rat]

Atmospheric pressure will give the yeast less pressure to work against to expel CO2. I'd hold off on pressurizing until you're pretty sure fermentation has run its complete course.

[vance71975]

Atmospheric pressure will give the yeast less pressure to work against to expel CO2. I'd hold off on pressurizing until you're pretty sure fermentation has run its complete course.

+1 i would go secondary.