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Old 02-02-2012, 02:48 PM   #1
May 2010
Wixom, Michigan
Posts: 609
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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
Oct 2010
I've Been Everywhere Man, Tough Question
Posts: 188
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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.
Gypsy Head Brewing Company
"I promise never to drink any more... but just as much." - Buster Keaton

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