whatstyleguidelines
Member
I recently acquired a used fermzilla, so I'm reading up on pressure fermentation. I know it's pretty standard to ferment a lager or even an ale at 10-15 PSI to create a very clean beer (few to no esters and fusels). However, I was wondering if it's possible to pressure ferment at room temp (70ish here rn) an get the right profile from an ale yeast that would ordinarily be fermented at 60-65° F. Essentially, can I apply 1-10 PSI and eliminate fusels and the excess esters you would get from fermenting a British ale, kolsch, etc. too warm, while still keeping the characteristic ester profile?
TLDR, if fermenting with high pressure replicates a 50°s lager-cold fermentation, does fermenting with less pressure replicate a controlled 60s ale fermentation.
TLDR, if fermenting with high pressure replicates a 50°s lager-cold fermentation, does fermenting with less pressure replicate a controlled 60s ale fermentation.