That style has been recommended to me, but I'm going to keg it as soon as I can. If I can get my ducks in a row I'll ferment in a kegerator, provided I can dial in the right temperatures depending upon the yeast's preferred climate, etc.

Then, just turn it down when fermentation is complete and drink it. Then again, if I make more than one batch I'll need two kegerators, one for fermenting and one for chilling and serving. I'll cross that bridge when I get to it.