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"Enough to suppress fermentation? I’m not sure since with a quick look I couldn’t find a claim that CO2 inhibits fermentation in regards to apparent extract reduction. Can someone cite a source for this?"
OK, found some research on this. Kruger, Pickerell and Axcell, JIB, 1992, Vol 98, pg 133-138.
Research was on lager strains and found some to be sensitive to CO2 levels and others not (in regards to attenuation). This could not be related to oxygen demand of the of the yeast strains.
OK, found some research on this. Kruger, Pickerell and Axcell, JIB, 1992, Vol 98, pg 133-138.
Research was on lager strains and found some to be sensitive to CO2 levels and others not (in regards to attenuation). This could not be related to oxygen demand of the of the yeast strains.
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