Mystery ingredient in Duvel?

[VikeMan]

Thanks for the info. Can you point to the podcast? Sounds like a great listen.

https://www.crowdcast.io/e/duvel-belgian-blond-beer-story/register

I would also add that since Duvel is a decent sized operation, they are probably using large tanks so pressure during fermentation would probably factor into the equation.

A potential issue, IMO, with trying to replicate "tall tank hydrostatic pressure" by pressurizing the headspace is that in a tall tank, the extra pressure is felt in full at the bottom and not at all at the top. So the tall-tank pressure felt by the individual yeast cells varies more widely (than in a small conical), depending on where in the fermenter they are at any given moment. Would aiming for the average tall-tank pressure in a pressurized homebrew sized conical be "close enough" to replicate the effects? Beats me.

 

[Bassman2003]

Thanks. I will check it out. Yes, it is a complex topic but I am beginning to think that some pressure is needed to replicate all of the commercial beers we know.