I'm using a FermZilla Fermenter I plan on using a pressure fermentation method. This will be the first time doing this I would to get some advice from those who have done this.

length of time under pressure? Temperature while under pressure?

  • What is the mean pressure used, < 1 bar < 15psi (>12 psi < 15psi) Sep 26, 2019 at 21:49

1 Answer 1


First let me state that I don't have a FermZilla and do not know how much pressure one of those can take safely. Verify it can handle it before you do it. Ok disclaimer out of the way…

I typically will ferment at 6 to 10 psi during the first 2/3 to 3/4 of “active” fermentation (usually about 3 to 5 days depending on the recipe and yeast). Then for the last bit will ramp it up to 13-14 psi. This allows there to be a decent amount of carbonation when it is done. I still let it sit for a week in the fridge at serving pressure (12-13 psi) to finish it up.

I’ve found that the higher the pressure the slower the fermentation and above 15 psi it starts to produce some off flavors. Temperature wise I used to do 65F and then a ramp to 68F to have the yeast clean up after themselves. Since using pressure I’ve been doing about 5 degrees warmer. I’m told that I can go higher but I’ve been conservative.

Hope this helps

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.