Yeast and Fermentation / Re: Under Pressure: The Impact of High(er) PSI Fermentations | exBEERiment Results!« on: Today at 01:42:02 PM »
BTW, as I said on your website, I think the exbeeriment perfectly demonstrated why so few breweries ferment under pressure.
For sure, at least intentional added pressure. I am really curious if the pressure created by the huge volumes of beer is really the reason commercial brewers can run warmer ferm temps... or if our thinking about ferm temps is just a bit askew.
Then again, what is the temperature in a big tank? At the 2011 NHC Terence Sullivan said Sierra Nevada had a multiple probe array made and put into a 800 bbl fermenter. They saw about 8 degrees F difference from bottom to top.