I am going to dry hop my IPA in the keg, but I am wondering if I should do this under pressure or just purge the o2 and leave it at a very low pressure. If you have ever done this before please let me know.
Thanks for all of your help! I can't wait to get this brew going his Sunday. I have been making beer for a while now (aprox. 15 batches) but I want to start working on making good beer that is repeatable now. This forum has always been a huge help. Thank you.
Awesome thanks for the info. I was concerned that there wouldn't be enough yeast in suspension during the transfer to the keg but it sounds like that isn't a problem.
One more quick question about hefeweizens, use Irish moss or no? Will it in anyway effect how the yeast suspends?