Ok, so I've been reading about closed-pressure systems and I might give it a try, but wanted to make sure I had a few things straight first since most things I've seen on it are epic in length or fairly convoluted. Does this sounds right?
- Not as much blowoff
- Natural carbonation and possible "creamier, smaller" bubbles
- Quicker maturing of beer
- Possible to do lagers at higher temps
- Could kill your yeast if you're not careful (don't exceed 15psi)
- Suppresses ester/phenol production (this could be a pro depending on the style)
- Can't watch your fermentation
- Might affect IBU's (higher) and color (lighter) from what you would expect
Is that about right? Am I missing anything there?
Let's say I want to do a beer that needs ester/phenol production like a saison or a wheat. If you underpitch/don't aerate and don't put any head pressure on it until ... say ... 10 pts from FG, could you still get the ester/phenols you want for those styles?