I added 45 oz of Oregon Raspberry Puree minus the pulp/seeds to a corny keg prior to racking my american wheat beer. The keg is sealed and at room temperature. I will sample it each day until it reaches the right balance between sweet/tart, then put it in my kegerator to stop further fermentation. Should I be venting the keg? Does pressure affect fermentation?
Adding fruit to Keg
- Thread starter jmf143
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Pressure does affect fermentation, but there are debates as to the pros/cons of a closed fermentation, or even to the geometry of fermentation vessels, mostly with regard to yeast stresses and trapped gasses. If you do a completely closed fermentation, you have the danger of recapturing some of the sulfur compounds created during fermentation. https://www.homebrewtalk.com/wiki/index.php/Closed-system_pressurized_fermentation
http://www.terifahrendorf.com/Closed-Pressurized-Fermenatation.pdf
http://www.terifahrendorf.com/Closed-Pressurized-Fermenatation.pdf
