I will listen when I start a long drive this afternoon.
Master Brewers Association podcast.
I saw that as well. Will listen tonight. Hopefully they will cover the effects of pressure for that yeast, but that is not in the description.
Thanks for the reminder!
Good deal. I may save it for the weekend to listen while brewing - or maybe I won’t hold out that long. I have fermented recently with 34/70 under pressure at 8-10psi, which turned out fine, but I didn’t harvest the yeast for repitching. Maybe they will address the impacts on that strain from pressure fermenting…
No discussion about fermenting under pressure. Some interesting stuff about temperature and wort density.
This information goes with my own personal experience that 34/70 is very clean fermented at 60* F. In fact, this might be a better fermentation temperature to reduce any chance of diacetyl and reduce fermentation time.