I recently purchased a new conical and will be using it to ferment a Dunkelweiss this weekend and have a couple of questions.
1. I've always had a hard time keeping break material in the kettle. Will it have a negative impact if I just pump straight into the conical after cooling to let trub settle in the cone and dumping it before pitching the yeast?
2. At the end of fermentation I'd like to cold crash the yeast by dropping the fermentation freezer temperature to 35 or so. I don't want to get suck back from my airlock when the pressure drops in the fermenter but I also don't want to remove it and let oxygen in. An idea I had was to attach my CO2 cylinder to the airlock stopper and apply around 1psi of pressure to the tank while cooling. Does this sound feasible?
