Pressurized Fermentation- Target Yeast Temperatures?

[renstyle]

Okay, here is the 34/70:

I did a <very> slow closed transfer from the ferm-keg to the serving keg with a spunding valve.

No other finings added other than 3C/38F and 23 days lagering.

Tastes lovely

 

[humpadilo]

I just got my pressure fermenter and I’m loving it. I’m far from an expert, hell, I haven’t taken a gravity reading in years. I figured I’d post what I’ve learned. I hear people saying not to ferment at a time high PSI. I’ve done a hand full of batches so far and almost all of them are lagers. I set my PSI to 25-30 and all of them have come out great. I tend to keg 12-14 days after brew day and start drinking the next day or so. They have all been great. Except one, but that was the grain bill I screwed up.

They do get way better the further I get into the keg though, so some aging would help. But I haven’t seen any of flavor because of the high PSI. I suspect it could be better at lower PSI, but right now I’m just getting a baseline of how fast I can turn out good beer. Maybe after I get a head in my brewing I’ll be able to lower the PSI and see how if the flavor changes.

 

[renstyle]

I just got my pressure fermenter and I’m loving it. I’m far from an expert, hell, I haven’t taken a gravity reading in years. I figured I’d post what I’ve learned. I hear people saying not to ferment at a time high PSI. I’ve done a hand full of batches so far and almost all of them are lagers. I set my PSI to 25-30 and all of them have come out great. I tend to keg 12-14 days after brew day and start drinking the next day or so. They have all been great. Except one, but that was the grain bill I screwed up.

They do get way better the further I get into the keg though, so some aging would help. But I haven’t seen any of flavor because of the high PSI. I suspect it could be better at lower PSI, but right now I’m just getting a baseline of how fast I can turn out good beer. Maybe after I get a head in my brewing I’ll be able to lower the PSI and see how if the flavor changes.

It really works a treat eh? Wondering... did you let it free-off-gas the first 12-24hrs before you applied the spund, or let it rise to 25-30 PSI right from yeast pitch?

I've been doing the former in the thought it would work thru the initial "high temp" flavors that lager yeast can generate, then apply pressure for the remainder of the fermentation. I'm topping out at 12-15 PSI usually cuz I'd heard higher pressures can depress yeast performance, but I'm starting to think that's a bit overblown for my homebrew needs.

Cheers!

 

[humpadilo]

It really works a treat eh? Wondering... did you let it free-off-gas the first 12-24hrs before you applied the spund, or let it rise to 25-30 PSI right from yeast pitch?

I've been doing the former in the thought it would work thru the initial "high temp" flavors that lager yeast can generate, then apply pressure for the remainder of the fermentation. I'm topping out at 12-15 PSI usually cuz I'd heard higher pressures can depress yeast performance, but I'm starting to think that's a bit overblown for my homebrew needs.

Cheers!

Yeah, I just keep my spunding valve at about 25-30 and put it on my fermenter as soon as I transfer it from my brew pot. I usually get the temp down to 75-80 in my brew pot. I’m in Texas, so the ground water doesn’t get to cold.

 

[DuncB]

I suppose the open ferment duration is influenced a bit by the yeast you use. If you were using a clean kveik at say 28celsius you might miss the boat for your pressure ferment if you wait 24 hours. You'd then just be in time for a spunding to carbonate stage. I think those high temp off flavours are meant to be suppressed by the pressure so why wait?
I haven't seen the yeast struggle under pressure, even when I accidentally had my spunding valve wrong and the wheat beer was at 35 psi when I discovered my error. It was still bubbling away at that pressure, but was a long process to de gas it to a lower level without it foaming out of the fermenter.