i am new.
i recentally brewed two batches (batch 3 and 4 for me) and airated them with my wine degasser. they were my first batches to need blow off tubes. can i attribute this to better O2 content? the problem with assesing this is that every batch i sort of improve. my first coopers dark ale was all corn sugar. then the glden saaz pilsner was done with liquid brewers sugar(which im currentally drinking, soo good) and these two kits were: festa red ale with dry yeast safale-04, and blackroch wheat beer with all sugar subistuted with dark dry malt fermentables and used wyeast german ale liquid yeast pitched 2 hours after smacking. fermentation took 48 hours and boom went nuts.
i recentally brewed two batches (batch 3 and 4 for me) and airated them with my wine degasser. they were my first batches to need blow off tubes. can i attribute this to better O2 content? the problem with assesing this is that every batch i sort of improve. my first coopers dark ale was all corn sugar. then the glden saaz pilsner was done with liquid brewers sugar(which im currentally drinking, soo good) and these two kits were: festa red ale with dry yeast safale-04, and blackroch wheat beer with all sugar subistuted with dark dry malt fermentables and used wyeast german ale liquid yeast pitched 2 hours after smacking. fermentation took 48 hours and boom went nuts.