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Thanks for the info Razz. I've currently got my starter growing now (started with 1 packet of US-05), aiming for ~350 billion cells at pitching. I think I'll perhaps give it a day or 2 after pitching with the PRV open to get going and make sure yeast are happy, then close PRV and let me blowtie...

Need advice from more experienced pressure fermetors. Trying out the "REAL Chocolate Porter" from the recipe DB over the weekend, first time I've done an AG dark beer. I can't decide if there is any value in pressure fermenting. I would only be going low, perhaps fermenting at ~7psi and going up...