I read a CBA factsheet recently about yeast, there was an article regarding a talk by the guy that runs whitelabs. he mentioned something about yeast being affected by the amount of CO2 hanging about in wort - partial pressures in particular. he applauded those that open ferment as their yeast will be healthier due to co2 being able to disperse.
then i thought about how my fermentations happen under airlock and in a fridge. okay so i'm a nosy bugger and tend to open the fridge, pop the lid and have a look a couple of times a day, but i'm thinking about maybe getting some sort of pump rigged up to reduce the pressure inside the fridge and encourage some of the dissolved co2 out of solution.
any point?
btw, i am nearly phobic about the idea of removing the airlock, despite recent debate about this.
fermenting in a fridge