I hear that some brewers ferment under pressure. What is the rationale/benefits of doing this?
I'm thinking about switching from fermenting (primary and secondary) in glass carboys to using Cornelius kegs. Specifically, I'd ferment a 5.5 gallon batch in a 10 gallon keg. My goal is to ferment ...
How long should my beer lines be in my kegerator or keezer for the perfect pint?