What is the highest pressure that yeast can build up during fermentation?
ok, i dont keg but the possibility to keg prime exists. so... to answer your question there can be enough pressure to serve beer from a keg.Lets pretend it's in a strong steel tank, and also not care about how the beer will end up tasting.
I think you're confusing yeast death with what is actually dormancy...https://www.researchgate.net/public...evisiae_from_cellular_to_molecular_approaches
and
https://www.ncbi.nlm.nih.gov/pubmed/16082465
are two studies that talk about effects of pressure on Saccharomyces Cerevisiae(beer yeast) I would imagine that they have a point where the pressure kills the yeast. so that is probably your theoretical max assuming you have a container to hold pressure and a way to keep the yeast producing until death..
However, unless you are looking at weaponizing beer, I'm not sure why this is important..
It would quickly exceed the limits of a keg, except that it will probably have killed the yeast first, and fermentation won't get far. Laboratories actually use pressure around 100 psi to sterilize things, it's as good or better than autoclaving. Not sure what the point is here.
BTW I like the idea of weaponizing beer. If a truce is called, you can celebrate with your remaining ordnance, once the foam settles.
Proof that whatever you were doing, you were doing it right...Dunno, it's all kinda hazy, man.
Okay, next calculations for you: what would be the carbonation in v/v in the finished beer, and how many miles/kilometers of beer line would be need to serve it? [emoji12]Starting at 12°P with 74% apparent attenuation and not considering headspace losses up to 17.5 bar or thereabouts at 20°C. The yeast probably won't quit prematurely but fermentation will become somewhat sluggish at some point. Of course to be able to handle such pressure you'd need to ferment in an actual armored tank...
Okay, next calculations for you: what would be the carbonation in v/v in the finished beer,
and how many miles/kilometers of beer line would be need to serve it? [emoji12]
However, unless you are looking at weaponizing beer, I'm not sure why this is important..
Proof that whatever you were doing, you were doing it right...
Starting at 12°P with 74% apparent attenuation and not considering headspace losses up to 17.5 bar or thereabouts at 20°C. The yeast probably won't quit prematurely but fermentation will become somewhat sluggish at some point. Of course to be able to handle such pressure you'd need to ferment in an actual armored tank...
I would think it is theoretically impossible to go beyond 50 PSI with natural fermentation because isn't yeast killed off starting around 50 PSI? We are planning to carbonate in plastic soda bottles which have around 12 -150 PSI rating. From my understanding this will never get beyond 50 PSI if even getting to that at all.What is the highest pressure that yeast can build up during fermentation?
Make that 500+ PSI and you're closer to the actual limit...I would think it is theoretically impossible to go beyond 50 PSI with natural fermentation because isn't yeast killed off starting around 50 PSI? We are planning to carbonate in plastic soda bottles which have around 12 -150 PSI rating. From my understanding this will never get beyond 50 PSI if even getting to that at all.
.. hey pro's.. am I wrong here?
Make that 500+ PSI and you're closer to the actual limit...
I would think it is theoretically impossible to go beyond 50 PSI with natural fermentation because isn't yeast killed off starting around 50 PSI?
17 bar is NOT well north of 250 psi17 bar is well north of 250 psi. In a former life when flying off an aircraft carrier the tires were inflated to 300 psi of pure nitrogen. I never figured out who or how they got inflated to that level. And I never was in the vicinity when one blew. Never would want to be.
I have heard and FELT a tire blow on a B727, but it was only inflated to about 170 psi. That was too close.
Brooo Brother
17 bar is NOT well north of 250 psi
Well, at sea level, it‘s just barely south of it (249.9 psi).17 bar is NOT well north of 250 psi
Well, if you MUST pick nit.....17 bar is NOT well north of 250 psi
WOW really? I guess I was told wrong. Well that is why we are here, to learn from you guys that know.Make that 500+ PSI and you're closer to the actual limit...
14.7 psi is one atmosphere, 14.5 psi would better describe one barI guess for accuracy sake we must specify Sea Level standard barometric pressure of 1013.1 millibars @ 15°C, measured at 0' Mean Sea Level.
We also need to differentiate, or at least specify, "what" PSI we are referencing. Is it PSIG (gauge) or PSIA (absolute)?
At 17 bar, PSIG is 249.9, but PSIA needs 14.7 psi (one additional bar of pressure) added to the reading (once again assuming standard atmospheric conditions). This would appear to result in a value of 264.6 "PSI" which is, well, North of 17 bar measured as PSIG.
Brooo Brother
14.7 psi is one atmosphere, 14.5 psi would better describe one bar
I have found kegs in my store room that were at ~90psi, one had too much priming sugar, I had just guesstimated and dumped some in, lesson learned,
1 bar = 100000 PascalNot a scientist here, but isn't one "bar" one barometric atmosphere?
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