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My understanding is, dissolved CO2 suppresses ester production. So, with pressure fermenting, less CO2 is off gassed, suppressing esters which allows for warmer and therefore faster fermentation. Pressure needs to be applied at the point CO2 is being produced, which is the Exponential Growth stage of fermentation (see following link). I believe 5-15 psi is the usual range.I only ever use it for lager fermentation at 5 psi to allow fermentation at 4-5°c higher than the lowest temp recommended for the yeast, so can't really answer the max temperature question.[URL unfurl="true"]https://byo.com/article/fermentation-time-line/[/URL]
My understanding is, dissolved CO2 suppresses ester production. So, with pressure fermenting, less CO2 is off gassed, suppressing esters which allows for warmer and therefore faster fermentation. Pressure needs to be applied at the point CO2 is being produced, which is the Exponential Growth stage of fermentation (see following link). I believe 5-15 psi is the usual range.
I only ever use it for lager fermentation at 5 psi to allow fermentation at 4-5°c higher than the lowest temp recommended for the yeast, so can't really answer the max temperature question.
[URL unfurl="true"]https://byo.com/article/fermentation-time-line/[/URL]
