bmberger21
Active Member
I don't normally check the specific gravity towards the end of primary fermentation (i.e. 3 days into ferment), but this wlp002 had me nervous. I didn't pay much attention to its attenuation profile and realized its not much of an attenuator. All that said I checked the gravity with a wine thief and hydrometer. After checking I was nervous I disturbed the natural cap of CO2 and decided to blow CO2 from my kegging equipment into the dead space of my fermenting bucket. I guess my question is, was this ok to do and would this be sufficient to keep out any oxygen that might have leaked in during the gravity check to prevent oxidation while the beer finishes fermenting? I plan on keeping it in there for at least another week.