Only one small note to add. Cooling down the wort quickly also allows you to get the yeast started as quickly as possible. You don't want a yummy batch of wort sitting around exposed to who knows what. You want your guys in there right away doing their thing.
Good day group!
>
> I have few questions.
>
> When primary fermentation finishes, why is it necessary to move beer from
> yeast sediment?
> I used to move it, mix in priming sugar and bottle, beer would have
> secondary fermentation in bottle and is naturally carbonated...
>
> As I jet do not have equipment for forced carbonation and is a bit to big
> investment for me at a moment, I wondered if it is possible to have > primary
> fermentation in beer keg with safety valve set to for instance 2bar so > that
> I end up with probably right carbonated beer which after fermentation can > be
> bottled???
>
> Also is there any source for counter pressure bottle filling equipment, > and
> is it possible to setup such system at home and that it is made by hand or > I
> have to buy it??
>
> Oh, and one more :) why is it necessary to cool down worth quickly, I see
> many discussion is made on worth chillers so I wondered??
>
> Ah, and worth aeration, can pump for fish tanks be used to pump air in
> worth? And how necessary it really is?? Till now I used naturally chilled
> worth without aeration and results were quite ok... I used live yeast I > got
> from local brewery.. not sure what kind of yeast it is but they told me it
> is technological secret.. yeast is used to ferment their worth and is
> capable to ferment up to 18% alcohol..
>
> Many many thanks for all answers
>
> Andrej
>
>
>