Was having a chat with a brew master at a local brewery. Mind you, he is over 60, studied the craft in Germany and is very "old school".
He said that airlocks should always be set at a regulated pressure (say 15 psi) as letting gas freely leave the vessel leads to esters and characteristic aromas escaping the beer. We were talking about a weisbier at that moment.
I had never heard or read about that concept. Were it to be true, homebrew airlocks would not be ideal for certain styles as the lack of a pressure lock would mean that a lot of the aromas could be lost.
Have any of you guys ever heard of this? Mind you, this is a guy that does not believe in using homebrew equipment as the lack of control is not the "proper way to make beer", so I'm a bit skeptical. I just think I would have read about it by now.
He said that airlocks should always be set at a regulated pressure (say 15 psi) as letting gas freely leave the vessel leads to esters and characteristic aromas escaping the beer. We were talking about a weisbier at that moment.
I had never heard or read about that concept. Were it to be true, homebrew airlocks would not be ideal for certain styles as the lack of a pressure lock would mean that a lot of the aromas could be lost.
Have any of you guys ever heard of this? Mind you, this is a guy that does not believe in using homebrew equipment as the lack of control is not the "proper way to make beer", so I'm a bit skeptical. I just think I would have read about it by now.