In a sealed container, pressure will go over about 120 psi before the
pressure starts to slow down yeast production. Then it slows down, but I
don't know when it stops.

However, the question was about an "open" system. I used a check valve as a
pressure relief on my DIY system to prevent over pressure.

Jonathan


"Jimmy" wrote in message
m...
Ive seen beer bottles explode, I would think 50 PSI would not be to far
fetched.

"Harry Muscle" wrote in message
...
Does anyone know what kind of PSI pressure I could expect to get from
using
DIY CO2. I'm not only talking about the initial burst of CO2 usuall
ountered, but how much PSI does the fermentation process produce
though
out it's life. I'm just wondering about estimates (ie: 1-3 PSI, or like
50-70 PSI ?)

Thanks,
Harry

P.S. I know the anwer will depend on how large the container is and how
much CO2 is bled off, so let's assume a standard 2 L bottle and a bubble
rate of 1 bubble every 2 seconds. Thanks again.





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