Hi everyone,
I'm just about to run my very first batch and while everything seems pretty much in order on paper, I am wondering what is the impact of a largely overdimensioned fermenter on a much smaller batch size: 25 liters vs. 5-6 liters targeted batch. Is that too much air that would oxidize the batch? or will the carbon dioxide produced during fermentation form a protective layer between the batch and the air in the bucket?
Thanks
I'm just about to run my very first batch and while everything seems pretty much in order on paper, I am wondering what is the impact of a largely overdimensioned fermenter on a much smaller batch size: 25 liters vs. 5-6 liters targeted batch. Is that too much air that would oxidize the batch? or will the carbon dioxide produced during fermentation form a protective layer between the batch and the air in the bucket?
Thanks