Does the depth of your submerged blow-off tube effect yeast activity/by-products?

[Gustatorian]

Here's a thought: My blow-off hose usually sits about 8 inches submerged in sanitizer during primary fermentation. I usually switch to a bubbler once vigorous activity has subsided, but I wonder if the depth of my tube is creating excessive pressure on the yeast during primary fermentation. Does anyone know if there are any direct effects on yeast activity/by-product synthesis based on the depth of submergence of your blow-off tube? Does it depend on yeast strain? Any literature/forums that discuss this?

TIA

 

[itsme6582]

8 in of water won't do a thing.

 

[petrolSpice]

8 inches of water is 0.29psi, which is a tiny amount of pressure.

This guy did a test fermenting at 6psi and it did not result in a significantly different beer: http://brulosophy.com/2015/04/27/un...gher-psi-fermentations-exbeeriment-results-2/

Fermenting under pressure is a thing, google it. But it's not very common, and certainly requires far more pressure than you are at now.

 

[Denny]

In general, I agree with these answers. The exception is if you're using a Dupont saison yeast like 3724...https://www.experimentalbrew.com/podcast/episode-18-saison-under-pressure

 

[kh54s10]

I don't know about pressure on the activity of the yeast.

But, why are you using so much sanitizer? If you have a big cool off after fermentation slows you could create a reverse siphon sucking that into the fermenter. There are many threads about this.

I use 1/2 inch in a margarine container, just enough to keep the end of the tube submerged. Then if I get suck back it is less than 1/2 cup of liquid, not a gallon......

I have never understood this. People use a gallon of sanitizer with the blow off setup but rely on about an ounce in an airlock!?!?!?

 

[Gustatorian]

I don't know about pressure on the activity of the yeast.

But, why are you using so much sanitizer? If you have a big cool off after fermentation slows you could create a reverse siphon sucking that into the fermenter. There are many threads about this.

I use 1/2 inch in a margarine container, just enough to keep the end of the tube submerged. Then if I get suck back it is less than 1/2 cup of liquid, not a gallon......

I have never understood this. People use a gallon of sanitizer with the blow off setup but rely on about an ounce in an airlock!?!?!?

My ferm temp is controlled so I've never experienced suck-back from a temp drop. Additionally, I switch my blow-off to an airlock once fermentation has slowed considerably.