This was my first brew using pressure fermentation to capture CO2 and avoid the need to bottle condition using Dextrose. Long story short, I achieved a reasonable good fizz/head by targeting around 2.7 volumes of CO2 (16psi @ 6C) for 5 days. I had to connect to the bottle CO2 to achieve this. Bottling was carried out using an open system so dropped pressure in fermenter to 3psi and chilled bottles by sterilizing in ice water. While some pressure loss from 2.7 volumes of CO2, still very acceptable. Learnings: Once primary fermentation completed at around 4psi (3-4 days) crank up pressure to around 20 psi for remainder of fermentation. Assumes using a pressure tolerant yeast such as BRY-97. Aim is to naturally achieve 2.7 volumes of CO2 giving 5 days to dissolve into the beer.