For those of you with knowledge and experience with pressurized fermentation, I need some guidance here. I am curious as to whether you've had any experience with, or heard much about, pressurized fermentation done at ambient/room temperature. (ie, in a closet, not temp-controlled) Particularly because I currently only have the capacity to keep one chest freezer, so I need to use it for both fermentation and conditioning/serving. But I was wondering whether I could just use the freezer specifically for cold-conditioning and serving, and do my fermentation at room temp, but under a bit of pressure to keep esters and fusel alcohols in check. I ferment in corny kegs.
I often see people imply that pressure fermentation with ale strains is pointless because it’ll keep all of the yeast character at bay. And while I’m sure it can be true and high pressures, my thinking is that perhaps there is a sweet spot where the right amount of pressure could subdue the effects of a warmer fermentation, but perhaps still allow some character to come through. I seem to recall an episode on The Brewing Network where Jamil mentioned something about a brewery that ferments their beers at low to mid 70’s Fahrenheit, and how it’s the pressure in the large cylindoconical fermenters that allows them to quickly ferment clean ales at those temps without seeing the side effects we’d normally expect.
My main reason for asking is that I can currently only brew when I’ve completely kicked the keg of my previous batch. I’d love to be able to get a better rotation going where I could have one beer fermenting as the previous one is still on tap. I’d rather not get back into bottling again, unless I was entering a competition. I don’t think the wife would let me take up more space right now with another fermenter and full glycol rig. (A man can dream) I also know that Kveik strains are gaining in popularity for similar purposes, but I would still like the flexibility of choosing yeast strains for specific classic styles whenever possible.
I often see people imply that pressure fermentation with ale strains is pointless because it’ll keep all of the yeast character at bay. And while I’m sure it can be true and high pressures, my thinking is that perhaps there is a sweet spot where the right amount of pressure could subdue the effects of a warmer fermentation, but perhaps still allow some character to come through. I seem to recall an episode on The Brewing Network where Jamil mentioned something about a brewery that ferments their beers at low to mid 70’s Fahrenheit, and how it’s the pressure in the large cylindoconical fermenters that allows them to quickly ferment clean ales at those temps without seeing the side effects we’d normally expect.
My main reason for asking is that I can currently only brew when I’ve completely kicked the keg of my previous batch. I’d love to be able to get a better rotation going where I could have one beer fermenting as the previous one is still on tap. I’d rather not get back into bottling again, unless I was entering a competition. I don’t think the wife would let me take up more space right now with another fermenter and full glycol rig. (A man can dream) I also know that Kveik strains are gaining in popularity for similar purposes, but I would still like the flexibility of choosing yeast strains for specific classic styles whenever possible.
