Pressure fermenter

[Karstr]

I am using my fermzilla fermenter for all my beer-fermentation. I have started a TFFV in it, and I think it seems to be a good idea to pressure ferment the wash. But... will the increased level of co2 give me trouble with the ph-level? Any other thoughts on the matter?

[still_stirrin]

Well, it is questionable how well yeast will function at pressures above atmospheric. Without doubt, activity will be restrained. But, how far will the single cell organism continue to reduce sugar molecules? I don’t think there is much advantage for “pressurized fermentation” aside from reducing inoculation from wild spores and bacteria.
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[Bolverk]

This is extent of my knowledge on pressure fermenting.

Go to 16:00

[Karstr]

My experience with pressure-fermentation in beer-making is that it gives less taste produced by the yeast.

[Homebrewer11777]

There is actually a lot of interest and reports of pressure fermentation in beer production. I am not sure this would apply to TFFV fermentation.

Main advantages (in beer production) seems to apply to lager brewing where pressure fermentation enables fermentation at higher temperature (e.g. 70F vs 55F), faster (e.g. 1 week vs 3 weeks) with less yeast (about half) while delivering similar ester production and overall beer compared to traditional method.

I had to look up TFFV but see this is already a quick fermentation using cheapest yeast available so not sure what the benefit of pressure fermentation would be here. Perhaps a way to make the spirit even more neutral out of the fermentor but I don't make neutrals so not sure that is really a benefit. Teddy mentions in his discription "came through very nicely with a good flavour" so I'm thinking perhaps some esters are probably desirable else not sure what flavors he is talking about.

[bilgriss]

Pressure fermenting has been a trendy topic in homebrewing for a while now. Apparently, there are some advantages toward a "clean" fermentation and not scrubbing hop flavors. I don't know enough to say that it has no value for distillation, but I also have no reason to think it is beneficial.

[Twisted Brick]

There is actually a lot of interest and reports of pressure fermentation in beer production. I am not sure this would apply to TFFV fermentation.

Main advantages (in beer production) seems to apply to lager brewing where pressure fermentation enables fermentation at higher temperature (e.g. 70F vs 55F), faster (e.g. 1 week vs 3 weeks) with less yeast (about half) while delivering similar ester production and overall beer compared to traditional method.

I have read this too, coupled with the objective of ending fermentation with a finite volume of (specialized, lager) yeast. The pressure also helps keep the yeast on the bottom of the fermenter, reducing clearing and yeast removal time.

[Karstr]

One thing i like, instead of stirring the wash, I pull the pressure-relieve valve. Then the wash gets agitated, the yeast gets back in agitation, and the geain cap gets submerged

[GrumbleStill]

Apart from the already mentioned benefits of being able make lager at ale temps, and easier trub removal / yeast harvesting, the other big advantage of pressure fermentation in brewing is kegging. The build up of pressure means the beer is already partially carbonated, and allows for an oxygen free closed system transfer between the fermenter and keg.

Apart from the yeast harvesting, I struggle to see how any of those attributes would help distilling much and I have a sneaking suspicion that carbonated wash would puke pretty easily.

I suppose the best way to find out would be to give it a burl, and report back on what you find.

Cheers

[Saltbush Bill]

and I have a sneaking suspicion that carbonated wash would puke

And that's exactly why I try as best I can to "degas " Rum and most other ferments before they hit the boiler.

[Karstr]

My pressurized wash fermented out dry. Now it's been degassed(became a foam-bomb) It seemed like the bakers yeast did well under pressure (FFV)