Not sure if there is a special section for questions of fermenting under pressure (if so please let me know to post there). Looks like my spunding valves got clogged up in my first few efforts for fermenting under pressure in 5 gallon corney kegs so the beer pressure climbed to the 20-25 psi range for ales for about 12-24 hours on day four of fermentation. I might have had to little head space so kraussen got pushed through the valves. Is this going to really affect the end results and how much head space do others leave in a 5 gallon keg? My initial gravity was at 1050 and I used a full packet of US-05 Yeast. Thanks for any input you might have.