Since I've been moving into ferment and serve in the same keg...I'm working out the pressure/spunding bit.
Ales I've found do not like pressure fermentation until after peak krausen in order to let the yeast express properly...especially hefes.
Lagers seem to do just fine with light pressure/spunding at the very start, even at ale temps.
I'm about to do a Kolsch again. But this will be the first time in a corny keg. Since a Kolsch is an ale that is fermented more like a lager (temps and lagering time), my question is can I put in under pressure immediately and even run it at ale temps while under pressure?
Ales I've found do not like pressure fermentation until after peak krausen in order to let the yeast express properly...especially hefes.
Lagers seem to do just fine with light pressure/spunding at the very start, even at ale temps.
I'm about to do a Kolsch again. But this will be the first time in a corny keg. Since a Kolsch is an ale that is fermented more like a lager (temps and lagering time), my question is can I put in under pressure immediately and even run it at ale temps while under pressure?