Mon Jan 31, 2011 9:10 pm
darkalex wrote:brewinhard wrote:I will either use the orange carboy cap/airlock method or a stopper/airlock method both with good results. There seems to be minimal, if any acetic acid production while still allowing enough oxygen permeation. Be patient, and forget about it. If you like SOUR beers then pitch some interesting dregs of lambics/gueuze that you enjoy for more complexity.
Some have reported that the pressure can build up (slowly) and pop the top off the cap. Have you ever experienced this?
I've been using an airlock, even after 6 months, there's still the odd bubble coming up, so there must still be some pressure building... possibly a pretty minimal amount.
Keg - Strong Dark with Cherries and Brett, Strong Golden, Strong Dark, Habanero wheat beer
Primary - Berliner Weiss, Peach Berliner Weiss, Vanilla Cinnamon Metheglin
Conditioning - Flanders Red, Raspberry pLambic, Peach pLambic, English barleywine