Yeast Under Pressure!
- Thread starter jfrans84
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benbradford
Well-Known Member
Read the pressurized fermentation threads... Don't pressurize while fermenting, but okay when aging...
JuanMoore
Getting the banned back together
It all depends on how much pressure and where the yeast is in it's life cycle. Serving pressure in the keg doesn't have much effect on the residual yeast at all.
Lower pressures (<15psi) are generally considered beneficial during active fermentation. It slightly increases early diacetyl production, but also increases late diacetyl consumption by the yeast. It decreases production of esters, fusels, phenols, and a host of other things that are generally considered flaws in most styles. It allows higher fermentation temps without the associated off flavors, or allows for a "cleaner" beer at normal fermentation temps. Not good for belgians or other styles where the esters and phenols are a large part of the style though.
Lower pressures (<15psi) are generally considered beneficial during active fermentation. It slightly increases early diacetyl production, but also increases late diacetyl consumption by the yeast. It decreases production of esters, fusels, phenols, and a host of other things that are generally considered flaws in most styles. It allows higher fermentation temps without the associated off flavors, or allows for a "cleaner" beer at normal fermentation temps. Not good for belgians or other styles where the esters and phenols are a large part of the style though.
