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On another thread we are discussing oxygenated beer. Do any of you ferment under pressure ? I have started doing it for my clean beers like lagers , Kolsh and other styles. One benefit is no O2 from fermenter to glass
I've been pressure fermenting for several months now, though no lagers yet. The biggest plus for me is not having to heft full kegs into my keezer. When you're 3/4 of a century old, that's not very comfortable Truthfully, my beers haven't changed perceptively, but I do understand that certain styles are negatively affected more than others.