Elysium82
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I am reading the info on this website: Under Pressure:Fermentation in a closed system.
How is this even possible? It says this:
How come the sediment from fermentation can stay in the same keg? Doesn't it get all disturb and end up in your final product?
Am I missing a key point here? Maybe cold crushing?
Cheers
How is this even possible? It says this:
- Pressure fermentation can streamline your process:many homebrewers ferment their beer in the same keg they’ll drink it from. By fermenting in a corny keg, or a sanke, you no longer need to spend time transferring to other vessels.
How come the sediment from fermentation can stay in the same keg? Doesn't it get all disturb and end up in your final product?
Am I missing a key point here? Maybe cold crushing?
Cheers