Has anyone attempted this with mead? Or heck, even just tried this method for lager? It seems like it could be very beneficial especially for those of us who don't have a dedicated refrigerator or a cool basement.
The ability to ferment beer at warmer temps without increasing off flavors.
Overall reduction in yeast ester and fusel production.
Less vigorous fermentation with reduced krausen, meaning less headspace is necessary.
Due to the closed fermentation, aroma compounds remain in the beer and aren’t blown off.
CO2 generated from fermentation can be used to naturally carbonate the finished beer.
The only drawback I can think of is degassing will be somewhat more work. I might give it a try on my next batch.
Submitted July 11, 2017 at 01:46AM by --do-- http://ift.tt/2uaTvSz mead
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