Recent content by rayw

Thanks for all of your replies! I also found this helpful video which shows a relatively painless way to get rid of the trub and transfer the fermented brew. Given the replies, it seems to be somewhat risky to ferment to serve on the same corny. Thanks again for all the help.

I have read some articles on advantages of fermenting in a keg. Is there a technique to deal with yeast slurry so that one can go to carbonation and serving in the same keg? Thanks