thecolin
Member
So I've never really seen this mentioned, I'm curious if everyone else does it. When I started out, I wasn't getting complete fermentation, I tried all the standard solution with no results. The only thing I've discovered that really works every time is swirling the fermenter to expel all the gas. Since CO2 is toxic to yeast, once it's forced out, fermentation starts right up again within a day or so. (My latest wheat beer started at 1.050 and has finished at 1.006).
So is this an uncommon practice for a reason? Should I be avoiding doing this? I know that mead and wine makers do this, so why not beer brewers?
So is this an uncommon practice for a reason? Should I be avoiding doing this? I know that mead and wine makers do this, so why not beer brewers?