Pressure ferment during secondary and diacetyl rest

[R. Gibson]

Does anyone know if retaining pressure during secondary fermentation in a conical fermenter would prevent a proper diacetyl rest?

Maybe another way to ask the question is: can the yeast consume aldehydes and diacetyl during bottle conditioning in lieu of a maturation phase in the fermenter? I'm sure lots of brewers have tried that, just out of a lack of patience!

 

[brewfun]

Diacetyl isn't reduced as a gas, so pressure fermentation doesn't have much of an effect. What does matter is whether your yeast can continue to work efficiently under pressure. With saturated CO2, yeast has a harder time getting things through its cell walls. Certain strains do better in pressure fermentation than others.

You can take a sample of your fermenting wort and see if it finishes with a different level than what's under pressure.

 

[R. Gibson]

Thanks for the great info. Since I'm really not in a hurry, I'll just let it mature normally. Maybe I'll do a small batch experiment later.