Fermenting Under Pressure (Accidentally)

[Mungri]

Got a Mosaic IPA on last Thursday, transferred into fermenter and pitched US05 yeast. Fermented @ 19c.
As I always do, I screwed down the lid of my Speidel fermenter and gave it a good swirl to mix the yeast in.
Had a quick look in my brew fridge yesterday and the Speidel was all out of shape.
I'd forgotten to unscrew the lid and it's been fermenting under pressure for 5 days.
Question being will this do the beer any harm?
After releasing the pressure the fermenter went back to its normal shape and I took a sample.
Tasted OK and when it stopped fizzing measured it at 1020, which is pretty much what I'd expect from US05 at this stage.
Hoping it's going to be OK. No idea what pressure it's been fermenting at though.

 

[foxy]

Got a Mosaic IPA on last Thursday, transferred into fermenter and pitched US05 yeast. Fermented @ 19c.
As I always do, I screwed down the lid of my Speidel fermenter and gave it a good swirl to mix the yeast in.
Had a quick look in my brew fridge yesterday and the Speidel was all out of shape.
I'd forgotten to unscrew the lid and it's been fermenting under pressure for 5 days.
Question being will this do the beer any harm?
After releasing the pressure the fermenter went back to its normal shape and I took a sample.
Tasted OK and when it stopped fizzing measured it at 1020, which is pretty much what I'd expect from US05 at this stage.
Hoping it's going to be OK. No idea what pressure it's been fermenting at though.

Your beer will be OK, I did something similar when playing around with pressure fermentation. The yeast is what suffers under pressure, it isn't the pressure that will stress the yeast it is the co2 which is dissolved into the beer.
This is what happened to my 2 cubes, the beer cleared quickly and was ready to drink within a couple of days, extremely smooth, but being an English bitter lost the esters I was expecting.

 

[Mungri]

Your beer will be OK, I did something similar when playing around with pressure fermentation. The yeast is what suffers under pressure, it isn't the pressure that will stress the yeast it is the co2 which is dissolved into the beer.
This is what happened to my 2 cubes, the beer cleared quickly and was ready to drink within a couple of days, extremely smooth, but being an English bitter lost the esters I was expecting.
View attachment 21003

Cheers @foxy. I’ve done similar before, but only for a couple of days. That beer turned out fine so hopefully this one will as well.

 

[foxy]

Cheers @foxy. I’ve done similar before, but only for a couple of days. That beer turned out fine so hopefully this one will as well.

Get yourself a spunding valve and control the fermentation if you are into the hoppy style beers.

 

[Mungri]

It's just the plastic Speidel @foxy or I would have a go at that.
Impressed with the quality of it though, holding that much pressure and just bouncing back into shape.