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?
Vir sapit qui pauca loquitur