li walker
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- Oct 17, 2018
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hello ~~ can some good guys explain ?
i recently think of airlock fermentation and closed pressurized(co2) fermentations。
i know primary the yeast growth dont closed for one day 。then should i choose open or closed
for my later fermentation? i know high pressure is reduced ester ,diacetal ,stable beer。
however some brewery do pressurize beer> but i thinking when can i do this for improving my beer. what's the effect for open /closed advantage to the yeast . i want to know more.
can i try at home with no airlock 。a lid on . open for some times . that is ok?
it's welcome to the tested brewer ,keg fermentation ,spunding valve to answer
i recently think of airlock fermentation and closed pressurized(co2) fermentations。
i know primary the yeast growth dont closed for one day 。then should i choose open or closed
for my later fermentation? i know high pressure is reduced ester ,diacetal ,stable beer。
however some brewery do pressurize beer> but i thinking when can i do this for improving my beer. what's the effect for open /closed advantage to the yeast . i want to know more.
can i try at home with no airlock 。a lid on . open for some times . that is ok?
it's welcome to the tested brewer ,keg fermentation ,spunding valve to answer