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

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

Hmmm... yep. If you didn't have an airlock, and the carboy was entirely
sealed, something bad would happen. I would bet that the carboy would
become "unsealed" before anything else.

Greg G.

Yes it would. I was thinking in terms of a sealed high pressure container
that could handle thousands of psi. It was sort of a curiosity question.


wrote in message
oups.com...
How much pressure can be generated by fermentation? I would think at
some
point the preassure would kill the yeast or stop the process.

Hmmm... yep. If you didn't have an airlock, and the carboy was entirely
sealed, something bad would happen. I would bet that the carboy would
become "unsealed" before anything else.

Greg G.

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.

Yeast generally die off at 90 psi or so.

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

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

Droopy wrote:
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.



Yes, but the base cuvee is usually low alcohol and even then most
winemakers add a large dose (relative to wine volume) of fresh,
healthy, strong yeast to make sure the bottle fermentation completes.
Again, I think more than just pressure comes into play here.

It depends on what the OP intentions are. I would say during a normal
(if there is even such a thing as normal) fermenation there will be
problems at a pressure lower than 90 PSI.

Andy