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It isn't the pressure that makes pressure fermenting quicker, its the higher temperature, yeast go anaerobic after 16 hours in the wort, the last couple of points is slower as the fermentation is almost finished. It does stress the yeast through pressure once you go over 1 ATM also the dissolved co2 doesn't help the stress of the yeast.
A lot of people notice the difference in the natural carbonation to forced carbonation, to me it makes a smoother drink. Maybe something to do with taste/feel of carbonic acid intake, I have no idea, some people don't notice any difference.
A lot of people notice the difference in the natural carbonation to forced carbonation, to me it makes a smoother drink. Maybe something to do with taste/feel of carbonic acid intake, I have no idea, some people don't notice any difference.