So this guy comes into the LHBS yesterday, and he's making some kind of massive beer.. like 30%. He plans on it taking a year or so. We chatted a fair bit and I mentioned that some folks online don't use a bubbler, since they feel it stresses the yeast to have to push through the bubbler, so they go without.
The dude then goes into this massive 10 minute long speach about how oxygen gets into the beer without an airlock. I STUPIDLY mentioned that once there was a layer of C02 on top, that it would stay there, since it's heavier than oxygen and protect the wort. This guy says "oh No, the oxygen can get to the wort after the first three stages of the yeast duplication" Yadadadadada.
So, apprently, once the yeast stops producing C02, the outside oxygen can get in......
Is he high?