So we just did our first pressure fermented beer. We did an American Porter. Let it run rampant for the first 3 days. After that, sealed it up to let the psi raise to 14 where I had the prv set.
Carbonation is affected by temp and psi, so It was my belief that because the beer was fermenting at 58F originally for the first few days and then started ramping up to 65F over the next few days, that the beer would carbonate a little bit, but not the full amount.
I went to go pull a sample today and it’s got a crazy amount of foam on it. It’s currently sitting at 65. I know people say that an advantage of pressure fermenting is carbonated beer but I would not think it would be fully carbonated. Am I mistaken on that?
Those of you who are well versed in pressure fermenting, what are your thoughts?
Carbonation is affected by temp and psi, so It was my belief that because the beer was fermenting at 58F originally for the first few days and then started ramping up to 65F over the next few days, that the beer would carbonate a little bit, but not the full amount.
I went to go pull a sample today and it’s got a crazy amount of foam on it. It’s currently sitting at 65. I know people say that an advantage of pressure fermenting is carbonated beer but I would not think it would be fully carbonated. Am I mistaken on that?
Those of you who are well versed in pressure fermenting, what are your thoughts?