Recent content by Bassman2003

That is one use but I would disagree about pressure fermentation = higher temperatures. I think you are being too narrow in your thinking about pressure fermentation. Fermenting lagers at 2 bar @ 50F makes an incredible beer. Just like fermenting IPAs at "normal" ale temps at 2 bar. Pressure...

Thanks. I think it is kind of lame that they do not have a normal cold fermentation temp lager represented with pressure.

Thanks. What does the "Lager" represent on the graph? It is like negative pressure or something as one can lager at 2 bar.

I don't think the difference shows up very much until you go over 1 bar and higher. It is pretty nuanced for some styles. But for hops, it is a real thing when you go up to 2 bar. When I do cold larger fermentation at 2 bar I lower my IBUs in the recipe by about 10 units. That is why I...

I think you are mis-interpreting my post. I mentioned the lack of fusels making room for the hops to shine, esters as well too. Pressure per se does not do anything that I know of to the hops. But for sure, the application of pressure does amplify the hops as an end result. Just using US05...

I would say experiment with pressure fermentation. It is very interesting and changes the beer a little. To your question, I would say it is style dependent imho. There is little need to pressure ferment an English style because that is not a flavor profile associated with that beer/yeast...

I find my tastes go in 3-4 month cycles. IPA, Hefeweizen, Belgian Blonde, Helles, Scottish/Irish Ale. Can't just have one and be happy!

Spunding is an aroma upgrade for all style imho. The good outweighs any bad.

It only seems to show up with higher pressures. Some think it is an excretion from the yeast dealing with the more stressful environment.

I can't say either way as I have not done any math myself. Your pressure number does seem smaller than others have mentioned. But, when I speak of large breweries I am thinking much larger than 20ft high tanks. But everything in this space is led by personal preference and experience. It is...

My view of pressure fermentation is about amount of pressure vs desired outcome. It is all about clean beer or the amount of esters you want to create: Warm fermentation, no pressure = a lot of esters. Warm fermentation, low pressure - less esters. Warm fermentation, high pressure = even less...

I have typed many times that I wish Bobby was my LHBS. I hope everything turns out well over time with the shop. The pullback seems pretty steep.

Yes, the higher pressure is tougher on the yeast but does not kill them. This stress gets them to excrete glycerol (if I remember that correctly) that gives the beer a little thicker mouthfeel. This amount of pressure closer emulates large CCVs that big breweries use that have a lot of...

Pressure fermentation is based upon personal preference and experimentation. I do my WCIPAs at 2 bar as in my experience, the more pressure you have on, the more the hops pop. But this also includes the bittering hops which might not be the best for a NEIPA. You might want to research that...

Gravity is always taking its toll, so all things drop clear unless there is a haze from a process error. How fast is fast? At transfer or after some time after transfer? If one is dealing with truly clear wort throughout the process, there is nothing to drop out with only yeast in the...