vlbaby
Beer Budda
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- 21/9/04
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This question has bugged me for a while, and I cannot find anywhere on the net except for brewing sites where it says co2 forms a bacterial protective layer.
I personally can understand it forming a layer that will protect against oxidisation since the c02 is much heavier than oxygen. But the concept that a rogue bacteria could not penetrate into your wort because there is a layer of co2 on top, this just doesnt seem to sit right with me.
I'm aware that there are brewers that ferment with open fermenters without any problems, so is this because of this protective layer at work? If so how does it work?
Can anyone shed some light on this? Perhaps i have misunderstood this suggestion of a bacterial "shield" that many brewers seem to support.
Its no big deal that i MUST know, but i'm just curious.
cheers
VL.
I personally can understand it forming a layer that will protect against oxidisation since the c02 is much heavier than oxygen. But the concept that a rogue bacteria could not penetrate into your wort because there is a layer of co2 on top, this just doesnt seem to sit right with me.
I'm aware that there are brewers that ferment with open fermenters without any problems, so is this because of this protective layer at work? If so how does it work?
Can anyone shed some light on this? Perhaps i have misunderstood this suggestion of a bacterial "shield" that many brewers seem to support.
Its no big deal that i MUST know, but i'm just curious.
cheers
VL.