Trapping aroma/capping with airlock

[tkm]

Anybody ever thought about using the slight hydrostatic pressure of the liquid in the airlock to trap aroma compounds at the end of fermentation? It I would be tiny, but you think that 1inch hydrostatic pressure could make a difference? I've taken to filling my airlock up at the end of fermentation. I'm sure I'm crazy, but it's worth a shot. On a beer like a triple where I want all those good esters I'll delude myself into thinking that every little thing will help.

Just looked up the pressure created by 1inch of water: .04 psi
Yep. I'm crazy.
Maybe I could fill my airlock with mercury....

 

[pjj2ba]

There are a couple threads about people who ferment in kegs under pressure (like 5 psi) on the forum. I'm not sure if they have commented about ester retention.

If you want something denser in the airlock, try some honey. That should give you a little more back pressure

 

[maida7]

fermenting under pressure will reduce the yeasts ester production. Trapping dissolved co2 at the end of fermentation may help retain aroma but I think you'd have to be very careful during transfers. With an open transfer there is so much movement that dissolved co2 will be escaping. Maybe if you had a way to transfer in a closed system under pressure.