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Old 02-02-2012, 02:48 PM   #1
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Default Adding fruit to Keg

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?

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Old 02-02-2012, 05:10 PM   #2
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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. http://www.homebrewtalk.com/wiki/ind...d_fermentation
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