Basilisk
Active Member
So I understand you reaaaaaally don't want O2 while you're trying to ferment. But how bad is a quick whiff of it, as opposed to prolonged exposure? For example, let's say I'm in the middle of fermenting, and I take the top off the carboy for some reason, and O2 probably rushes in, and then I put the top back on. My guess is that the yeast now uses the available O2 to do aerobic respiration until the O2 runs out. But how bad will that be? How much will it affect the flavor?
I'm guessing it can't be that bad, because people have to take gravity measurements, right? Or do they only do that at the beginning and end?
Thanks!
P.S. Could someone also suggest a cheapish but decent hydrometer? Thanks!
I'm guessing it can't be that bad, because people have to take gravity measurements, right? Or do they only do that at the beginning and end?
Thanks!
P.S. Could someone also suggest a cheapish but decent hydrometer? Thanks!