WorryWort
Well-Known Member
Hi,
I'm brewing a Flanders' Red.
I am concerned I may have too much headspace in my carboy. It's about 3/4 full. I am using the oak peg method, but also, the peg is not touching the beer, either, because it's so far down.
I am worried that this may cause too much vinegar/acetic acid creation from acetobacter activity.
Thoughts?
I'm brewing a Flanders' Red.
I am concerned I may have too much headspace in my carboy. It's about 3/4 full. I am using the oak peg method, but also, the peg is not touching the beer, either, because it's so far down.
I am worried that this may cause too much vinegar/acetic acid creation from acetobacter activity.
Thoughts?