Mutiny Brewing on Nostr: This weekend's project has been reconditioning and converting an old keg to use for ...

This weekend's project has been reconditioning and converting an old keg to use for the secondary fermentation flavouring step. The keg is much more space efficient than the current fermenter, which takes up the space of 4 kegs in the freezer. The kombucha and fruit will be added and left for one or 2 days to infuse, before chilling. The yeast and fruit will settle to the bottom, the float and strainer will ensure the Kombucha transferred doesn't contain any solids. This allows us to transfer under pressure keeping carbonation and avoiding any contaminants.