To much co2 in a keezer

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Yunus

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So I have a lager going that I pitched about 4 days ago. I made a big starter using lots of o2 and a stir plate. LOTS of o2. I would have been scared to light a match in the room it was in, but anyways that's not why I'm posting. Except to say I'm pretty sure I proved you can't kill yeast with to much o2.

But the yeast is going strong at 50F in my 7cu ft keezer with the lid closed. I opened it to take a smell and when I put my head in it I could tell the amount of co2 was very high. The fermentation is going strong right now but is keeping the keezer lid closed with nowhere for the co2 to vent a possible issue? Anyone have any experience with hurting their yeast this way, if thats possible?
 

david_42

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Your keezer cannot hold pressure, plus, any CO2 in the keezer isn't in the fermenter. So, no problem.
 

GNBrews

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As other have said, ideally the "air" inside the keezer will never get into the fermenter anyway...that's why you have an airlock. ;)

Also, think of it this way, the headspace above the beer is going always be more heavily saturated with CO2 than the surrounding air no matter what you're brewing in a closed vessel.

...might not be a good environment for *you* to be breathing however. ;)


RDWHAHB :)
 
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