I'm thinking about getting a spunding valve and fermenting under pressure. I mostly do Pale Ales and IPAs (occasionally NEIPA). The plan would be using the fermentation in one keg, with a connection to a second keg to use as a serving keg and hook the spunding valve to the serving keg.
So the big question, is do I need to reduce the batch size to, like, 4.5 gallons? Also, having heard some comments about losing esters, will doing a NEIPA or west coast with a fruity yeast yield worse results than traditional methods?
Thanks in advance for any help. Been trying to get educated before I buy yet another tool.
So the big question, is do I need to reduce the batch size to, like, 4.5 gallons? Also, having heard some comments about losing esters, will doing a NEIPA or west coast with a fruity yeast yield worse results than traditional methods?
Thanks in advance for any help. Been trying to get educated before I buy yet another tool.