I'm about to brew my first witbier in a pressurized fermenter.
I understand this style calls for esters, so I should not go up with pressure, like I do in lagers or "clean-IPAS".
But, I'd like to restrain higher alcohols production and, therefore, solvent or nail-polish accent.
Is it advisable to set a intermediate pressure for this kind of beer, lets say 0.4 bar (6psi)?
Any experiences that could be shared?
The yeast will be M29 French Saison and I plan to ferment at 19C (66F).
Cheers
I understand this style calls for esters, so I should not go up with pressure, like I do in lagers or "clean-IPAS".
But, I'd like to restrain higher alcohols production and, therefore, solvent or nail-polish accent.
Is it advisable to set a intermediate pressure for this kind of beer, lets say 0.4 bar (6psi)?
Any experiences that could be shared?
The yeast will be M29 French Saison and I plan to ferment at 19C (66F).
Cheers