I have a Fermzilla, and have had good success fermenting lagers under pressure and kegging under pressure as well. Haven’t done any ales under pressure, and am brewing a huge Quad next and am contemplating doing it under pressure. Yeast will be White Labs Belgian Strong Ale. I know some styles like Bavarian Weizens are brewed without pressure, not sure about a Belgian Quad. I do plan to bottle it instead of kegging it since I’m splitting the batch with someone. Anyone have any insights?