Coming soon

Transfers/Packaging

This is how finished beer leaves the fermenter and gets into something you can pour from — a keg or bottles. The first move into the fermenter can splash: cold wort plus air helps the yeast get started. After fermentation, air is the enemy. Oxygen then makes beer taste stale. So the second move — off the yeast, into keg or bottle — stays quiet. No splashing, no shaking.

Packaging is just adding fizz. Reloaded aims at 2.5 volumes of CO₂ — lively like a pale ale, not soda. Bottles get a measured dose of sugar and carbonate in the bottle. A keg uses fridge temp and gas pressure instead. Same destination, two tools.