bubblyflows
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I first fermented under pressure by casting out as usual, oxygenating the wort, pitching yeast, capping the fermenter (I ferment in kegs), then pressurizing with CO2 and immediately questioned why I wouldn't have done so with O2. I haven't seen this discussed anywhere and most discussions and blogs (Brulosophy for example) suggest pressure is initially established with CO2 despite having the ability to use oxygen. The resulting increase in ppm of O2 is likely negligible no matter the headspace in your FV as most if not all of it will eventually be vented so I can understand it probably makes little to no difference, but it seems counterintuitive to use CO2 to do so at that stage so I've used oxygen ever since. Of course, if you don’t have the ability to oxygenate your wort it still makes sense to initially pressurize with CO2 to suppress yeast flavors during the initial phases of fermentation, but unless I’m missing something perhaps consider using oxygen.
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