la_zonon
Member
I've been thinking recently about trying my hand at a few different Saison recipes, and, what would you know, the current issue of Zymurgy features an article on the style by Drew Beechum.
I found the article generally insightful, but I was puzzled by one thing in particular. Beechum writes that Saison yeasts "cannot handle pressure. Conducting your primary ferment with a covering of sanitized foil keeps the pressure down and the yeast happier..."
Can anyone clarify this for me? What "pressure" is actually involved here?
Also, this foil-covering method, is it a common practice? Is the foil perforated to allow gas to escape, or just fitted on loosely?
I found the article generally insightful, but I was puzzled by one thing in particular. Beechum writes that Saison yeasts "cannot handle pressure. Conducting your primary ferment with a covering of sanitized foil keeps the pressure down and the yeast happier..."
Can anyone clarify this for me? What "pressure" is actually involved here?
Also, this foil-covering method, is it a common practice? Is the foil perforated to allow gas to escape, or just fitted on loosely?