Nordic Citrus Bomb IPA

Yeast & Fermentation – FermZilla 30 L Under Pressure

Pitching:

Chill wort to 18–19°C.

Oxygenate/aerate well (especially at 7%).

Pitch full M66 pack (or equivalent rehydrated).

Pressure plan:

First 24–36 hours: keep pressure low (0–5 psi / 0–0.3 bar) at 18–19°C.

After high krausen starts, ramp to 10–12 psi (~0.7–0.8 bar).

Let temp drift to 20–21°C around day 2–3.

Dry hop timing:

When gravity is around 1.018–1.020 (or airlock/blow-off noticeably slowing), add:

60 g Zythos

40 g Cascade

Dry hop for 3–4 days under 10–12 psi.

If you have a hop bong / top port:

Purge it with CO₂, add hops, then drop them in without fully venting the FermZilla – keeps O₂ low.

Cold crash (optional but recommended):

Drop to 2–4°C for 2–3 days while keeping some pressure on (10–12 psi) to avoid suck-back.

Kegging

Transfer closed and under pressure if possible (FermZilla to keg) to minimise oxygen:

Match keg pressure

Push with CO₂

Set serving/carb pressure 2.2–2.4 vols CO₂