Grinnan5150
Well-Known Member
I was thumbing through an older issue of Zymurgy that was talking about placing a sanitized piece of foil over the carboy for primary fermentation when making a saison as the yeast strain doesn't like high pressure.
Has anyone every done this? Or reversely, has anyone used a standard airlock when making a saison and with what result? If it will come out OK with an airlock I would prefer this method as I don't necessarily trust a piece of foil to stay on my carboy for 2 weeks.
Has anyone every done this? Or reversely, has anyone used a standard airlock when making a saison and with what result? If it will come out OK with an airlock I would prefer this method as I don't necessarily trust a piece of foil to stay on my carboy for 2 weeks.