So I was listening to a podcast with Chris White where he was discussing fermentation under pressure to reduce esters. I know this is well understood but some of his data got me thinking about spunding.
He stated that pressure exceeding 15psi will reduce yeast health and start killing yeast, so you shouldn't exceed this pressure when warm fermenting a lager. It would make sense that this same principle applies to spunding toward the end of a fermentation.
However in order to get a beer carbonated to 2.4 volumes at ale yeast temp (65F) we need 27psi.
So if we are transferring before primary fermentation is finished and spunding for full carbonation, are we damaging our beer? Possibly under attenuating? I've just recently started spunding and don't have enough experience to know yet.
Thoughts on this?
He stated that pressure exceeding 15psi will reduce yeast health and start killing yeast, so you shouldn't exceed this pressure when warm fermenting a lager. It would make sense that this same principle applies to spunding toward the end of a fermentation.
However in order to get a beer carbonated to 2.4 volumes at ale yeast temp (65F) we need 27psi.
So if we are transferring before primary fermentation is finished and spunding for full carbonation, are we damaging our beer? Possibly under attenuating? I've just recently started spunding and don't have enough experience to know yet.
Thoughts on this?