jtp137
Well-Known Member
I did a Belgian tripel and a dark strong using open fermentation in my 30 gallon stock pot. The dark strong isnt ready but taste great in the secondary and the tripel was the best tripel that I made. Since its getting warm outside and the bugs are coming out I am worried about doing this even though I have a chamber made from a chest freezer. I am still afraid of them getting to my beer.
Here is my question I know that there is increased ester production due to decreased pressure during fermentation because there is greater surface area and less depth in my fermenter. Could one get the same results from manufacturing some sort of lid and an airlock? How much more pressure could there possible be during fermentation with the lid off verses with an airlock?
Here is my question I know that there is increased ester production due to decreased pressure during fermentation because there is greater surface area and less depth in my fermenter. Could one get the same results from manufacturing some sort of lid and an airlock? How much more pressure could there possible be during fermentation with the lid off verses with an airlock?