Djangotet
Well-Known Member
Hey! I’m pretty new to brewing and I have been doing a ton of research into pressure fermentation. I am currently using my one and only fridge with a temp controller. With the fridge set to 60 my freezer is just cold enough to use as a fridge but I can’t really do a diacetyl rest without the freezer getting too warm.
Obviously, pressure fermentation at room temp is an attractive idea for me. I have seen some posts saying that pressure fermented NEIPA is one of the best they’ve made but I’ve seen tons of info saying it removes esters.
What is the actual range of viable styles for pressure fermentation? If I dial down the pressure to like 5psi, will that leave some esters behind? I live in Southern California so it’s always around 70 - 80 degrees.
I want to make great beers so if lagers are my only real option then I’ll stick with that. I can also use a lager temp in my fridge if that will make a better beer. I’m really just not sure if this is the right move?
I’ve also considered using San Francisco Lager yeast as a house strain but I think I would also be limiting myself there. I worry that many styles would fall flat if I only use that lager yeast.
Obviously, pressure fermentation at room temp is an attractive idea for me. I have seen some posts saying that pressure fermented NEIPA is one of the best they’ve made but I’ve seen tons of info saying it removes esters.
What is the actual range of viable styles for pressure fermentation? If I dial down the pressure to like 5psi, will that leave some esters behind? I live in Southern California so it’s always around 70 - 80 degrees.
I want to make great beers so if lagers are my only real option then I’ll stick with that. I can also use a lager temp in my fridge if that will make a better beer. I’m really just not sure if this is the right move?
I’ve also considered using San Francisco Lager yeast as a house strain but I think I would also be limiting myself there. I worry that many styles would fall flat if I only use that lager yeast.