Search results

I don't think this technique will result in over-oxygenation, and if being the case, the wort was probably already over-oxygenated to begin with. But perhaps this is also a good discussion as I haven't seen much commented on whether you need to oxygenate your wort during pressure ferments at...

Pulling wasn't the best way to describe diffusion but the effect was implied. Nevertheless, assuming you oxygenated your wort, you will have diffusion of oxygen into the headspace which will at least in part be replaced by CO2. This will all occur during the lag phase. The O2 used during yeast...

I absolutely agree. And doing so will still allow the beer to retain carbonation at the end of fermentation (this is one benefit of fermenting under pressure). However, if your goal in fermenting under pressure is to suppress yeast character, then you may consider initially pressurizing your FV...

If you've just finished oxygenating your wort, and now apply CO2 to bring the FV to pressure, this will pull the oxygen out of your wort to establish equilibrium between the gases. You're undoing the work you've just done. Better to have O2 in that headspace. It doesn't vent out immediately and...

It's beneficial to pressurize initially to suppress yeast derived flavours generated during the initial stages of fermentation, which why pressure ferments are done. Pressure will be established later anyway but not quite when fermentation starts but a little further into the growth phase. Yes...

I first fermented under pressure by casting out as usual, oxygenating the wort, pitching yeast, capping the fermenter (I ferment in kegs), then pressurizing with CO2 and immediately questioned why I wouldn't have done so with O2. I haven't seen this discussed anywhere and most discussions and...