08-20-2011, 03:21 AM
I'm new to fermenting, and to e-z caps. I've noticed the bottles become rock-hard after a few days. I looked online and found some brewers saying excessive C02, which dissolves back into water as carbonic acid, combined w/ high pressure that yeast cells don't like, can actually inhibit fermentation. I'm wondering, does everyone tighten their caps all the way, or should I loosen them until the bottles are softer?
BTW, my first ferment -- the ginger beer recipe left for 5 days instead of 2 -- turned out delicious. But wow was it bubbly! Bubbles kept coming furiously even minutes after it was poured into a glass, makes me think it was over-carbonated...
BTW, my first ferment -- the ginger beer recipe left for 5 days instead of 2 -- turned out delicious. But wow was it bubbly! Bubbles kept coming furiously even minutes after it was poured into a glass, makes me think it was over-carbonated...