Know
Active Member
- Joined
- Jan 8, 2013
- Messages
- 39
- Reaction score
- 9
I've noticed in my fermentations that some beers/wines produce significant amount so krausen, sometimes overflowing the airlock, while others have very little.
What determines how much krausen is produced during fermentation? and is there any way to control it?
I would like to be able to keep this under control if possible since I favor 1 gallon carboys.
anyone know?
What determines how much krausen is produced during fermentation? and is there any way to control it?
I would like to be able to keep this under control if possible since I favor 1 gallon carboys.
anyone know?