I did a search on this forum, but could only find that capping saves CO2. There is the notion that capping helps speed conditioning where I work.
We did a new yeast prop and it is ripping well below our "cap" gravities. PRV's have gone off as a result in some cases. e.g. 1.015 down to 1.011 after capping.
I did the Micro course at Siebel in Montreal recently. Lalamand has a product under development to create nucleation sites to get CO2 out of solution during fermentation. Seems that yeast dont' like the pressure? Capping would cause yeast to start floculating due to increased CO2 pressure?
Thanks
Rory
We did a new yeast prop and it is ripping well below our "cap" gravities. PRV's have gone off as a result in some cases. e.g. 1.015 down to 1.011 after capping.
I did the Micro course at Siebel in Montreal recently. Lalamand has a product under development to create nucleation sites to get CO2 out of solution during fermentation. Seems that yeast dont' like the pressure? Capping would cause yeast to start floculating due to increased CO2 pressure?
Thanks
Rory
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