deebee
The Bludgeon Brewery
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Surely ye troll? See here: http://www.aussiehomebrewer.com/forum/inde...mp;#entry318402Im sure it has been told on here before but what are the advantages of secondary fermentation, i havnt tried it before.
And how do all of you do it??
Cheers KHB
In a sense there is no border between primary and secondary. It's a continuum from high krausen down to a final cleaning up of your beer. I'm in the camp that says, remove beer from yeast only for long term conditioning. Otherwise the yeast can't do that final cleaning up as easily.
But "air" isn't a compound that settles into a layer. I think you mean CO2 is heavier than O2 so it sits between the beer and the oxygen. I'm guessing Mr Lurker means that this doesn't completely protect the beer from contacting the oxygen. Without his scientific smarts, I'm guessing an example is that there are traces of other gases in "air" that are heavier than oxygen that don't protect your beer from the oxygen so why think that CO2 will?Not exactly sure what you're asking... but the beer is more dense than CO2 (gas) so the beer sits below the CO2 (duh?). Air is less dense than CO2 so a "blanket" of CO2 occurs between the beer and air.