LandoAllen
Well-Known Member
So Ive been thinking about the effects of brewing I a soda keg with relief valve for the pressure and was wondering if anyone has tried to ramp up the pressure to kill off the yeast. I would think this would be particularly useful with wines and cider but could have clear advantages with beer as well. If you cold crashed the keg first and then attached the CO2 tank the yeast wouldn't get stressed to put off bad flavors would it since they are already dormant? Would this work? What psi would you have to reach to kill the yeast? Any potential bad effects?
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