Question: I have never wanted to extend the maceration past dryness
for fear of something bad happening, yet I hear people doing it all the
time. My assumption was that these people had nice Stainless Steel
fermenters they could close up tight from O2, but my setup is not so
elaborate- Plastice drums with cloth to keep the bugs off. Am I
missing something here? I'm making about 110 gal and I don't want to
risk it by letting it sit around dry.
any thoughts?
Marco