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The Impact of Increased Headspace During Fermentation
Posted: Mon Mar 13, 2017 7:22 am
by Beer-lord
An interesting Exbeeriment for those that are curious from Brulosophy.
http://brulosophy.com/2017/03/13/the-im ... t-results/
Re: The Impact of Increased Headspace During Fermentation
Posted: Mon Mar 13, 2017 8:04 am
by ScrewyBrewer
I did read this article about headspace, and true to form, came away not quite convinced that there were any noticeable differences. Is it just me?
Re: The Impact of Increased Headspace During Fermentation
Posted: Mon Mar 13, 2017 8:13 am
by Beer-lord
That's what I came away with as well.
Re: The Impact of Increased Headspace During Fermentation
Posted: Mon Mar 13, 2017 2:48 pm
by Kealia
I didn't get the "why" they were picking one over the other but it is interesting that this time around 8 of the 11 that picked out the different beer preferred the one with less headspace. Just interesting, that's all.
I've brewed 2.5G in a 6G bucket before and loved it. Could it have been better? I dunno. I do know that fermentation creates a TON of CO2 and fills headspace pretty quickly - that why airlocks and blow off tubes work.
SO what am I saying here? I dunno....
Re: The Impact of Increased Headspace During Fermentation
Posted: Mon Mar 13, 2017 4:13 pm
by Beer-lord
I heard Marshall (the Brulosophy guy) on a podcast from last week discussing this exact Exbeeriment and many on the show felt the same way.....that even 1/2 empty there's enough CO2 from a good yeast pitch to kick all the oxygen out the fermenter.