As the title suggests, I'm looking for options to dry out a beer (stout) that's already been force carbed in a keg. Can I simply bring it back up to temp in hopes that fermentation will restart? It's just too darn sweet to enjoy. Thanks in advance for your constructive suggestions! The beer in question was made with typical stout recipe with the intent to produce a sweet, low abv beer. Used northwest ale #1332. OG was 1.059, FG 1.020, …

I've been using kegs as fermentors and 'no chill' vessels. With pressurized fermentation I'm getting so much less sediment and krausen, and actually I purge the yeast before and after transfer, so ending with not so much thing inside the kegs. I've seen people using yeast nutrients or baker's yeast on the boil to help fermentation, so, I was thinking: if I let my fermentors waiting pressurized and then fill it again with another boiling wort, what I will get? …