Pressurized Fermentations

[greggn]

The latest morebeer.com catalog is hyping pressurized fermentation as a means of reducing esters and fusels. I'm not a beer drinker or brewer but, after a few minutes of searching, found that it's been discussed and tried in that community for years but results seem to be inconclusive.

Anyone here actively use this technique ?

[RedwoodHillBilly]

And why exactly would you want to reduce esters?

[greggn]

> And why exactly would you want to reduce esters?

To reduce off-flavors when fermenting at elevated temperatures (or higher than what your yeast may prefer).

[RedwoodHillBilly]

I suppose that that is true if you are making beer to drink. But for making a distillers beer (not a sugar wash for a neutral), esters are a major flavor component. To each their own. I try to get a specific ester blend in my whiskey, but if you don't want flavor, perhaps this is a technique that you may want to try.

[Single Malt Yinzer]

I saw that too. If you're making a neutral it would be good to reduce any flavors, including esters. For lighter whiskeys/rums I can see where you might want to also. For full flavored whiskeys/rums esters are where it's at!

[ShineonCrazyDiamond]

Still, if that's what you're going for, is an interesting concept. Hard to prove, I imagine.