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Yakima 728
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  1. B

    Closed-system pressurized fermentation technique!

    Thanks for the feedback - i suppose i'll just give it a try once my spunding valve and extra kegs come in. I kinda just figured with the way the dip tube is centered right at the very bottom that one good, slow (low psi) suck might just clear 90% of the trub/yeast, but we'll see! Thanks again!
  2. B

    Closed-system pressurized fermentation technique!

    Awesome thread! I'm sure the question I have has already been answered, but I've read about 20ish pages so far and haven't figured it out, getting fatigued so if anyone could humor me... I'm curious as to why moving to a "serving keg" is necessary. If you ferment with the dip tube in then cold...
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