Pressure fermentation at traditional lagering temps

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Longtime lurker, first time poster with three questions and an experiment.

1.) Has anyone tried pressure fermenting at traditional lager temps (i.e. spunding at ~12 psi for the entire fermentation)? I'm doing this with my batch now mainly out of curiosity. I found an abundance of articles studying higher temp pressurized lager fermentation, but relatively little information on pressurized primary fermentation at standard lager temps. I cool to 46 F prior to pitch in a lager chamber at 48 F. Using Wyeast 2124.

2.) I have a hot break that has a red tint to it. Wort tastes fine and doesnt have this color. Could this be manganese sulfide or a product of ascorbic acid? A Brewtan B-metal complex? This is my first batch on a new setup so it's possible I'm leachimg metals and this will go away. Its all ss304 or other chromium-containing steel, no 201 or cast iron or anything like that.

3.) For my last brew (15 gal of pale lager featuring Tettnanger) I allowed cold break to form, then used a 3 plate coarse filter on half of the wort. The filtered wort and unfiltered wort are fermenting in separate kegs. I had read a post from Die Beerery with a Kunze reference suggesting a limited amount of break was beneficial to flavor stability, but only up to a point. Has anyone tried this technique on a lodo before? What were the results?

My setup is a 2V eBIAB. Using all (?) of the usual lodo techniques: YOS, all SS, underletting, mash cap, AA/NaMeta/BrewtanB, runoff from mashtun to BK to separate gunk, closed transfers, pitch rates >2.5 mil cells/ml/°P, healthy active starter, others not coming to mind.
 

VikeMan

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1.) Has anyone tried pressure fermenting at traditional lager temps (i.e. spunding at ~12 psi for the entire fermentation)? I'm doing this with my batch now mainly out of curiosity. I found an abundance of articles studying higher temp pressurized lager fermentation, but relatively little information on pressurized primary fermentation at standard lager temps. I cool to 46 F prior to pitch in a lager chamber at 48 F. Using Wyeast 2124.
Curiosity is about the only reason I can think of to do this. But I'd expect a slower fermentation, and slower cleanup of diacetyl, acetaldehyde, etc., due to the pressure.
 
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