Everyone seems to be talking about the whole "skip secondary and just ferment in primary for the full two-three week duration". Are any of you doing this with a non-airtight container such as a converted keg with an ordinary steel pot lid?
I have a Sabco two-tier converted keg brewery, and I usually ferment in my hot liquor tank, which just has a loose-fitting lid. I'm mildly concerned that after two-three weeks enough O2 would permeate the lid to oxidize my beer. I usually just ferment for a week & then rack to corny kegs & chill. Results are always good, but I do have lots of yeast at the bottom.
Thoughts?
I have a Sabco two-tier converted keg brewery, and I usually ferment in my hot liquor tank, which just has a loose-fitting lid. I'm mildly concerned that after two-three weeks enough O2 would permeate the lid to oxidize my beer. I usually just ferment for a week & then rack to corny kegs & chill. Results are always good, but I do have lots of yeast at the bottom.
Thoughts?