I am in the process of finishing my first batch (just racked to the keg today). I used a glass carboy for both the primary and secondary. The primary took longer than I had read (at least two weeks for the kreusen to settle).
Which leads to my question - had the fermentation been in a stainless fermenter how would I have known when the kreusen had settled without access to a visible sign? To minimize exposure to potentially contaminating air and/or oxygen, I'd guess you don't want to continue to lift off the lid to take a look. Am I wrong?
Which leads to my question - had the fermentation been in a stainless fermenter how would I have known when the kreusen had settled without access to a visible sign? To minimize exposure to potentially contaminating air and/or oxygen, I'd guess you don't want to continue to lift off the lid to take a look. Am I wrong?