@krispn
Thanks, I have pretty much pressure fermented from starting back with all grain in Oct 2018 so 25 plus beers and a couple of ciders and some elderflower fizz. If the yeast is meant to be expressive then I leave it with the PRV open to start with. If the krausen gets too high then I close it down and let a few psi of pressure build up on the spunding valve.
Have done warm " lagers" under pressure as well using normal yeast and the temp bumped up. I now tend to use Opshaug kveik if the beer needs a clean ferment recommending us 05 or WLP001 type thing. In those cases I just start transfer to the fermenter at 40 c and usually pitch and hold about 35 celsius start those with about 10 psi and then up the pressure once krausen falls so vols of CO2 are right for the temp. At 30 celsius need about 35 psi for 2.3 vols, it means the beer is fully carbed by the time cold crash done and no CO 2 added.
https://drhansbrewery.com/beercarbonationcalculator/
He is a good source for pressure ferment info along with David Heath.
Also flush and purge the kegs with the ferment gas or counter pressure fill bottles with the spare in the fermenter.
Have made an asahi clone, pilsners and stouts all very clean with this method.
Recent NEIPA started off open until krausen fell ( about 30 hours ) then upped the pressure slowly and got lots of added fruitiness from the yeast this way.
Have done a wheat beer as well but accidentally had it sealed up so was well over 35 psi on day 4 when I discovered. The pressure does not stop the yeast working just it's method of expression.
I've got more confident about more pressure as time has passed and using kveik more has made me fear higher temps less.
I think you can add at least a couple of celsius to any recommended ferment temp if you are going to be under pressure. Currently fermenting a dry irish stout to go on Nitro eventually so having diacetyl rest at 20.5 using Wyeast 1098 whitbread ale yeast at 10.5 psi for 1.4 vols final. Further brew is Trve Hellion clone which is a US ale fermented with kveik was at 35 celsius but now fallen to 21 celsius and clearing about to be moved outside to chill and condition more with a pressure of 25 psi.
Picture of my daisy chain keg flush and purge also hop bags on magnets prior to being slid into the recent NEIPA, last picture is the stout after 12 hours with a few psi on my least favourite spunding valve .