I only brew ales. I let the beer go through high kräusen, then raise the temperature for a diacetyl rest (secondary fermentation, but in the original fermenter), then cold crash the yeast, transfer to a keg, and dry hop using nylon bags in the keg.
I only brew ales. I let the beer go through high kräusen, then raise the temperature for a diacetyl rest (secondary fermentation, but in the original fermenter), then cold crash the yeast, transfer to a keg, and dry hop using nylon bags in the keg.