Open Aerobic Days... - Page 2

liquidavalon · 02-04-2012, 07:25 PM

Quote:

Originally Posted by Yooper

True, but if you're degassing and/or aerating a couple of times a day, it wouldn't really matter. Gas exchange isn't as easy through such a small opening- that's why they are used for secondary. The very narrow headspace helps prevent oxidation.

CRAP!!! I am undone =)

I spent my budget on supplies but none left over for a bucket. Oh well, I will just make it and use the carboy.

It should work...now only to find out if I use a whole packet of ec1118 yeast or half for a gallon batch. I have nutrient and energizer.

turtlescales · 02-04-2012, 07:36 PM

You can always call around to restaurants in your area and see if they have any food grade pails. Bakeries are usually a good bet too, icing comes in those things. A lot of them give them away for free, I've seen some that sell them for $3 each. I'm going to be going on a hunt for free to cheap food grade pails soon myself.

Oh, and I'd use the whole packet of yeast. That is what I have done for my single gallon batches.

liquidavalon · 02-06-2012, 04:09 AM

Quote:

Originally Posted by turtlescales

Oh, and I'd use the whole packet of yeast. That is what I have done for my single gallon batches.

Whole packet of ec1118 went in and it took off like crazy! I am only doing a gallon...but have a cloth over the opening and will airlock it here in a day or two.

**Sharkman20** · 02-06-2012, 06:02 AM

Since CO2 is heavier than air, I'm thinking that once the yeast starts producing in the first 12 hours or so, the must would no longer have a fresh supply of oxygen since it would be blanketed by the heavier CO2. The only time it would get a fresh supply is if you went in and stirred it around and disturbed the layer of CO2. I would say this would be especially true in something like a carboy with only a small hole at the top. I could be wrong though.