After a few years of R&D, we've finally been able to nail down a revolutionary way to ferment your beers. Introducing the Fermentation Airsock. Most airlocks prevent outside air from getting into your fermentation, but the airsock allows air to flow freely both ways. As air passes through the airsock and into your fermenting wort, there is a chance to pickup a number of different yeasts and bacteria. The one we've found most common: Brettanofunkacillus. The characteristics from this yeast/bacteria blend are interesting. The aromas are similar to those you'd find in a locker room. The flavors are sour, salty, and dirty. One sip of a beer fermented with the Fermentation Airsock will have you saying "Wow, that's disgusting". Here is how to use the Fermentation Airsock most effectively:
- Wear the sock for at least two days straight.
- Be active. Note that depending on the activities you conduct, results may vary. (We've found running socks are far more potent than watching TV socks).
- Remove the sock and place on the top of your carboy as quickly as possible.
- Most often we'll place the Fermentation Airsock around the mouth of the carboy, however we've noticed that stuffing it into the mouth of the carboy can work equally as well.Fermentation can take anywhere from 3 weeks to 3 years. We recommend using the Fermentation Airsock only once.NOTE: It may take up to seven business days to prepare your Fermentation Airsock. If you're in need of an immediate Fermentation Airsock, please check your dirty clothes hamper.
