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I can tell you the results, and am annoyed too when this happens, but things bigger than beer did crop up for me. In this case, it was the unexpectedly early birth of my second daughter--born at 31 weeks on July 11, 2020. She came at 3 pounds, spent 40 days in NICU and my life was flipped upside...

Update: Ever the experimenter, I went ahead and brewed it anyway. I did a split batch with 5 gallons fermented in my chamber at a controlled 64F, and 5 gallons in the FermZilla at room temperature (a constant 70F in our house) and 8psi +/- via the spunding valve. I used Wyeast 1318 London Ale...

Thanks kindly! That makes sense. I'm sure irish ale yeasts also generate subtle berry esters that I wouldn't want to miss out on. I was thinking a lower pressure ferment to start might allow for those esters to show up without generating too many fusels.... but maybe I'm overcomplicating it and...

I've got a Fermzilla that I was thinking of pressure fermenting a nice 7.4% ABV stout in. The recipe I like calls for either Irish Ale yeast or a lager yeast, and gives temperature recommendations for each. I have WY1084 Irish Ale slurry in my fridge and was thinking about doing a 5-7 PSI...

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I used Wyeast 2206 Bavarian Lager. I believe that's different from the one you used (I think it's equivalent to M76 though I've never used/seen that brand at my LHBS so it's a guess) Overall I'm not enamored with the two beers I've done with this yeast under room temp pressure fermentation...

Post edited for simplicity: I'm thinking of mixing 3787 and 3068 since both yeasts seem to do well with Pilsner malt, of which I have a 55# sack. Think this will taste good? Pilsner malt to 1.050 Nugget to 20 IBU 1 oz Hersbrucker at 5 minutes, maybe Strisselspalt at flameout Chill to 65F...

This is exactly what I was hoping to hear but wasn't entirely sure. Makes a lot of sense. Thank you! Good to know I am not shooting myself in the foot by racking to kegs after FG has stabilized + ~2 days, and reaffirms my belief that I just need to let them sit in the keezer for a while before...

I brew too much for my own good and, as a result, I'm often racking carboys to kegs before the beer is all that mature--so that I can free up the carboy and move on to the next batch. Most of my beers are between 4.5 - 7.5%, though I do brew the occasional strong ale/Belgian that I'm learning...

Good idea and a nice, simple approach. I tend to overcomplicate things. In the future, if I wanted to bottle a beer that I pressure-fermented at room temperature, would it be wise to degas the fermzilla to atmospheric pressure, then bottle as normal (with sugar)? Seems like any calculation I...

I pressure fermented a doppelbock at room temperature in my Fermzilla with spunding valve and I have a few things I'd like to do with it now: 1. Dump the trub and yeast that's sitting in the catch--the butterfly valve has been open since pitching. 2. Transfer it to a carboy for a lagering...

I'm brewing a 10 gallon batch of Saison using Wyeast 3711 in a few days. I recently brewed a SMaSH Saison using Pilsner, table sugar, Nugget for bittering, and 3711. It turned out great--nice fruity esters and a dry white wine finish--but was too high in alcohol for daily drinking, so I want...

I have a Fermzilla with Doppelbock on day 2 of fermentation. It's at 11PSI and room temperature (70F). I began fermentation with the dump valve open to collect trub in the collection cup, which is very full. I don't want to save the yeast from this beer as it's a 1.076 OG and a Lager strain...

That makes sense. I found this article this morning that I found pretty insightful: Esters and Fusel Alcohols I suppose a pressure-fermented Quad could be stylistically lifeless and more along the lines of an Imperial Dark Lager or something. It seems to me that there should theoretically be...

I know this thread is several months old but... did you end up fermenting the quad under pressure? I’m considering a 5psi fermentation at room temp to hopefully suppress fusels without losing too much by way of desirable esters (wy3787). I’d love to hear your outcome if you ended up doing this...

Thanks! This makes sense. I had a long drive today so I listened to Beersmith Podcast #163 - Pressure Fermentation with Chris White and John Blichmann. It was pretty informative. In their 20 gallon test batch of a lager, they did 5 gallons at lager temps, 5 at room temp under x pressure, 5 at y...

Is an extra big starter necessary for fermenting a lager at room temp if using a pressure fermenter (Fermzilla, 10-15psi)? Or can I get away with a standard ale pitch since it'll be fermented at about 69F, and pressure fermentation reduces esters anyway?

Thanks for the quick reply. I hear you on the British beers, that makes sense. I didn't know pressure fermentation would suppress esters so much. With my high gravity Belgians, I'm concerned about fusels at room temp, so most are pitched at 62-65 and then risen by 1F or so per day. Not a big...

Hey all, I've got a really crummy garage fridge and glass carboys--both of which I'd really like to move away from. I've been considering a fermentation vessel that I can pressurize, and recall reading about lagers fermented at "room temperature" with no Fusels or other off flavors common with...

Some great contributions on this thread! I'm a little short on time but wanted to post in between appointments. I did the golden strong this morning--it recirculated overnight and resulted in a mash efficiency of 65%, which is about what I expected. Seeing as I was only getting 70-75% with fly...