Ha ha, I never claimed to have used logic to hypothesise a theory. Just recounting something a read in the distant past, that was possibly erroneous.McMullan wrote:
‘Logic’ often misleads to erroneous conclusions. Your theory doesn’t hold true during vigorous primary fermentation, by which time the back pressure has long been promoted, if an airlock is being used. Ethanol, CO2 and lipid deficient membranes (associated with low O2?) increasingly impact the performance of yeast cells as fermentation progresses. Some strains are more sensitive to the higher CO2 levels promoted in ‘closed’ fermentations. The back pressure itself is not the issue. In fact, yeast cells are capable of maintaining their internal pressure, especially at these levels. Some even store CO2 internally under surprisingly high pressures. A cell wall, with properties described as being ‘similar to reinforced concrete’ helps too.
Sent from my E5823 using Tapatalk