MARCELO178
Well-Known Member
I read about open fermentation using aluminum foil. I understood that while fermentation bacterial contamination is almost impossible for two reasons, one: CO2 going out and two: the yeast activity. But when the fermentation slows down CO2 and the yeast activity drops the possibility of contamination raises.
My question is for the people who use open fermentation. When do I know the moment I have to close my fermenter to prevent contamination, without causing an explosion?
Thanks!
My question is for the people who use open fermentation. When do I know the moment I have to close my fermenter to prevent contamination, without causing an explosion?
Thanks!