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Originally Posted by nick79brew
but hell there something nice about knowing your beer is 100% natural ingredients and has not been put under a lot of pressure!!
nick
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BTW, the German purity law does not allow for beer to be carbonated artificially. That's why you are seeing most of these techniques coming from there. This part is actually a bit silly, because you are allowed to dispense with artificial CO2. But what happens in this case is that there is a constant exchange of natural CO2 from the beer and artificial CO2 from the cylinder within the Keg. In the end there will be quite a bit of artificial CO2 in the beer and natural CO2 in the head space.
Other sources suggest that pressure fermentation aids in the reduction of diacetyl and other off-flavors at the end of the fermentation. But I don't know enough on this subject to strongly recommend or advise against it. And a diacetyl rest/long lagering may be just as effective.
Kai
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