[Alex Spain]

Hi folks,

Planning out my first brew and got some doubts. Here is the recipe:
https://www.homebrewersassociation.org/homebrew-recipe/idaho-is-one-giant-park-ipa/

In regards to timing is says:
"Begin fermentation at 64°F (18°C) and ramp to 67°F (19°C) over the first 3 days. Add first dry hop addition on day 1 of fermentation. Maintain fermentation temperature at 67°F (19°C) for 4 additional days. Add second dry hop on day 5, or when beer is 80–90% attenuated. On day 9, add third dry hop addition and perform diacetyl rest for 3 days. After diacetyl rest, confirm full attenuation and cold crash over 4 days. Allow to condition another 7 days prior to packaging."

Do people usually mean "normal" fermenting in the recipes? What if I'm using a Fermzilla under pressure?
Will I need to adjust days somehow, bearing in mind that processes go faster under pressure? Or should I just follow the recipe no matter pressure fermenting?

Thanks and cheers!

[ynotbrusum]

In my experience, it is temperature that is "allowed" to be higher when fermenting under pressure (pressure function is merely for ester and fusel/higher alcohols suppression - i.e., a cleaner fermentation profile at a higher temperature than would be the case at atmospheric pressure).  It is the higher temperature that causes the quicker fermentation.  Some also claim, however, that the aromatics are captured to a greater degree under pressure, especially if a closed loop transfer is then done to the serving vessel.  Anecdotally, I would say that I ferment a bit quicker under pressure, but not hugely different.  Then, again, I don't increase the temperature greatly.  I would say that the hop aroma is a bit enhanced by the pressure ferment/closed loop transfer, but it could be confirmation bias, too.

Cheers!

[Bob357]

Not unless you have a problem with extra hop aroma or like oxidized beer.

[ynotbrusum]

Another point - remember to pressurize the empty receiving keg to a level just below your fermenter psi, so the beer won't foam and stir up sediment excessively on the transfer/release from pressure.

[EnkAMania]

Another point - remember to pressurize the empty receiving keg to a level just below your fermenter psi, so the beer won't foam and stir up sediment excessively on the transfer/release from pressure.

I’m finally getting the hang of non foamy transfers


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