Originally Posted by traviswalken
I know that benefit of using foil vs. an air lock is that o2 is allowed into the Erlenmeyer. However, it seems like the Co2 produced by the yeast would produce positive pressure in the flask. It doesn't seem like much O2 would really make it into the flask.
I don't have a stir plate, but I swirl my Erlenmeyer many times while the starter does its work. I just wonder if I am really accomplishing anything.
I use an airlock. I also infuse with pure O2, so that combined with CO2 production negates the "let air in" methodology for me. The real benefit is a stir bar keeping the yeast in suspension.
Something is always fermenting
...."It's Bahl Hornin'"Primary:
HefeweizenBrite Tank/Lagering: Kegged:
Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, Belgian Pale Ale, German Pils (WLP830)Bottled:
Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)On Deck: My Site: www.restlesscellars.com