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Topics - konrad

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Zymurgy / Saison Ferment
« on: September 13, 2011, 08:46:00 PM »
Question on Drew Beechum's statement in the saison article in the Sep/Oct 2011 issue...
"Conducting your primary ferment with a covering of sanitized foil keeps the pressure down and the yeast happier than... "
I've used foil during the first one or two days of a big beer ferment... mainly for easy access during additional shots of O2, but I've always switched to an airlock or BBBOT while the yeast is heavy into fermentation.  So my question is... how long is okay for a covering of only foil?  I would think foil during the entire primary fermentation risks the introduction of O2 and subsequent oxidation, once fermentation slows down (particularly with saison yeast and the inevitable stalls and 4-5 week ferments).
I happen to have a freshly brewed saison in its 28th hour of fermentation, covered only by foil over the neck of the carboy.  Just wondering how long I can go before switching over to an airlock.

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