Well, take for instance Champagne. Which can ferment up to 90 psi
before quitting.

Sure a lot of strains quit earlier than that, for various reasons, but
I think we are talking about maximum pressure tolerance.


JEP62 wrote:
Crhoff wrote:
How much pressure can be generated by fermentation? I would think at some
point the preassure would kill the yeast or stop the process.


Chris White indicated that 35 PSI can be toxic to yeast. One homebrewer
had a fermentation stop at around 45 PSI although the yeast appeared to
survive (continuted fermentation when the pressure was released).

I think there are a lot of variables besides pressure that come into
play, including strain, health, temp., ABV, etc.

Andy