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