usually at least a little bit. this one was pretty much open, tiny bit of pressure from the kegs attached to the gas port.

generally once the krausen starts to drop I ramp it up to 10-15psi.but this time I manually gassed the fermenter up to 20psi at cold crash to get some carbonation started.

I like using pressure cause I use fermentation c02 to purge and sanitise kegs, so it’s great having the kegs not only c02 purged for free, they are pressurised too! I take the unrestricted gas from the fermenter, into a keg full of sanitizer (gas port) then the liquid port of that goes to the gas port of another keg so when it starts producing c02 the liquid gets pumped out to the next one, only thing I have to remember is the final keg in the chain needs to be hooked up the other way to avoid dumping that sanitiser everwhere… which I have done… twice now.