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Nevermind, I completely misunderstood this thing. I thought It worked like a sort of syringe.

Is It really necessary to use CO2 with a beer gun? Does It work without?

Have you ever tried to ferment with this at high temperature, like around 30C? Brewing session beers I wouldn't dislike a little less attenuation, but the yeast needs to be clean and somehow consistent from 18 to 30C for me

That said, and forgive me if I name an ale yeast in this thread, lately I've been tempted to try SafAle K-97. But there's so little info on It, I can't find out exactly what his unique character and low esters shoul taste like, nor I can't find how low these esters would be at nearly 30C of...

I like 34/70 exactly because It doesn't do much, regardless of temperature (28C and rising today, by the way), at most It gifts a soft and palate cleansing pear-y finish. Neutral yeast, low IBU, and I can bask in cereal & malt delight

Old trusty W34/70

Ever tried fermenting a lager at 26C? Because that's what I'm doing right now.

The tin ones, party-kegs. Do they use CO2?

But why? Mini-kegs don't use (as far as I know) nothing more then a spigot, and things fall down everyday everywhere...

Since we're here, tell me something. I also considered gravity dispensing from the keg, but looking up online everyone says It's not possible due to the air/CO2 that should get in to let the beer out etc. and that's ok if we talk about the keg put on his side to emulate a cask. But since corny...

Yes, I misinterpreted what a spunding valve is

No I mean, the constant CO2 level Is done with a spunding valve? Or maybe I should get a LPG regulator for that

So in these days I learnt a lot of things and words, help me clarify. I can keg, prime with sugar, and (resign to) use a minimum amount of store bought CO2 to keep the beer carbonated. Is this achieved through a spunding valve? That acts like a breather for a cask? You probably already told me...

Again, this takes Just the same effort of opening and closing a drawer

If I choose to keg, is there a way to serve the beer without using CO2? I haven't seen any handpump available for homebrewing, and I haven't found info about the chance of adding a spigot. I'm pretty much stubborn about not using force-injected CO2.

I don't understand where's all this effort you see, It's the most lazy way of packaging and serving one could think of

Actually 0,3 bar might be just fine if math is true.

They said the fermenter can hold only the "minimum fermentation pressure of about 0.3 bar". Meh.

That's something I'll surely consider, but this would be even less work because I won't even have to build a kegerator, just buy a fridge.

As I said, the question of carbonation needs to be tested and tasted and then managed with practical experience. Generally the level of CO2 would be 0,9 which would drop too much, so if I bring It to about 1,7 It should stay above or equal to 1 to the end.