li walker
New Member
- Joined
- Oct 17, 2018
- Messages
- 3
- Reaction score
- 0
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
