Which is the minimum working pressure to be capable to carbonate my beer inside the fermenter when the fermentation is over?
I'm about to buy a 0,1MPa (working preassure) fermenter.
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0.1 MPa is 14.8 psi, which is within the 12-18 PSI range you would need to reasonable carbonate most beers at 40-50 degF with roughly 2.0-3.0 volumes of CO2. At 14 psi and 40 degF you would be good for getting upto 2.6 volumes of CO2.
But, if you can chill down to 32 degF 0 degC then you may only need 7 or 8 PSI to get good carbonation.
See this table for a good guide to PSI/volCO2/temp/beerstyle: