Pressure Fermentation: What's the minimum effective pressure?

[Iowa Brewer]

Hi all,
I started fermenting a German pilsner on Sunday, only to learn yesterday that something isn't sealed right and my CF10 starts to release ~8psi. I'll be able to fix it for the next round, but I'm stuck that ~8 for my ceiling, for now.

Is 8/8.5psi enough pressure to take my lager, using Saflager w-34/70 up to warmer temps, or should I play it safe and keep it at 57F/13.9C?

Many thanks!
Matthew

 

[odie]

I'm no expert but from what I've gathered reading other posts and sources....5-10 psi is probably sufficient to run a lager yeast at ale temps and get the same results as traditional fermentation at colder lager temps...like 50-55 range.

From what I've read on actual studies...it seems yeast propagation (colony growth) is hindered at relatively low psi (like 50ish...plus or minus a few). At which point propagation stops altogether I don't know.

But same studys I've read is that yeast survive and are still active sugar eaters until well over a thousand or so psi...not going to ever happen with brewing equipment.

I will typically use a "blue" PRV valve rated at 10 psi to ferment in the keg...they will pop a bit higher and bleed lower than 10 psi but average around that. After a few days to a week, I will swap to a "red" 25psi PRV and let it finish and carb up.

 

[Iowa Brewer]

I'm no expert but from what I've gathered reading other posts and sources....5-10 psi is probably sufficient to run a lager yeast at ale temps and get the same results as traditional fermentation at colder lager temps...like 50-55 range.

From what I've read on actual studies...it seems yeast propagation (colony growth) is hindered at relatively low psi (like 50ish...plus or minus a few). At which point propagation stops altogether I don't know.

But same studys I've read is that yeast survive and are still active sugar eaters until well over a thousand or so psi...not going to ever happen with brewing equipment.

I will typically use a "blue" PRV valve rated at 10 psi to ferment in the keg...they will pop a bit higher and bleed lower than 10 psi but average around that. After a few days to a week, I will swap to a "red" 25psi PRV and let it finish and carb up.

Thanks, Odie! That’s really helpful