I go up to 6Bar when I ferment under pressure… makes the tiniest bubbles you ever did see… like champagne, but I have a pressure vessel…
another less discussed way is to sublimate CO2 into your brew, using “dry ice” in an open container after fermentation… also works to chill the beverage where it will accept more carbonation as the hooch molecules are closer together trapping the carbon-oxygen molecules between them, much like quenching steel to lock in the carbon…
I’ve read that higher pressure may stall fermentation. Do you have any issues with stalling at that high of pressure? Also what pressure vessel do you use / recommend?
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u/ki4clz Oct 16 '24
I go up to 6Bar when I ferment under pressure… makes the tiniest bubbles you ever did see… like champagne, but I have a pressure vessel…
another less discussed way is to sublimate CO2 into your brew, using “dry ice” in an open container after fermentation… also works to chill the beverage where it will accept more carbonation as the hooch molecules are closer together trapping the carbon-oxygen molecules between them, much like quenching steel to lock in the carbon…
(1 BAR = 1 atmosphere = 14psi = 1000mb)