I am getting ready to ferment under pressure with a keg but have a few questions first.
1) What kind of beers do best and worst for fermenting under pressure?
2) when fermenting under pressure with lagers do I ferment at 50 F like I normally do, or leave it at room temp (67 f)?
3) Is there a yeast that doesn't work well with pressure fermentation?
4) I have seen where people don't put a spunding valve on until 24 hrs. Is this correct?
1) What kind of beers do best and worst for fermenting under pressure?
2) when fermenting under pressure with lagers do I ferment at 50 F like I normally do, or leave it at room temp (67 f)?
3) Is there a yeast that doesn't work well with pressure fermentation?
4) I have seen where people don't put a spunding valve on until 24 hrs. Is this correct?