Jaurez
Active Member
I'm making a pale ale with Kveik Voss and someone suggested fermenting under pressure to make the beer clearer and provide carbonation, so this is my first time to give it a try.
I pitched the yeast this evening at 9:30pm with my tank's cooler set to 20-24°c and the pressure valve set to 0.4 bar (~5.8psi).
I read a post somewhere suggesting to leave it at this lower psi for the start of fermentation and then increase the pressure just before fermentation ends to allow carbonation.
Voss ferments super fast, so I expect I can increase the pressure tomorrow morning/afternoon.
Does anyone have any experience fermenting Voss under pressure, or can give me any tips about pressure fermentation in general?
Also, I plan to dry hop, so will the hop material negate the clarity from the pressure anyway?
I pitched the yeast this evening at 9:30pm with my tank's cooler set to 20-24°c and the pressure valve set to 0.4 bar (~5.8psi).
I read a post somewhere suggesting to leave it at this lower psi for the start of fermentation and then increase the pressure just before fermentation ends to allow carbonation.
Voss ferments super fast, so I expect I can increase the pressure tomorrow morning/afternoon.
Does anyone have any experience fermenting Voss under pressure, or can give me any tips about pressure fermentation in general?
Also, I plan to dry hop, so will the hop material negate the clarity from the pressure anyway?