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re: Homebrewing Thread: Volume II
Posted on 8/7/20 at 10:12 am to GeauxPack81
Posted on 8/7/20 at 10:12 am to GeauxPack81
quote:
. They are too green when they are first ready to drink, and by the time that they have settled, they are beginning to oxidize...
ARe you kegging or bottling? If bottling, it's really hard to prevent oxidation in that style. If you have access to CO2 and some homebrew kegs, then you can do a closed transfer system, which works out very well for my purposes. My last 5 or so NEIPA's have never had trouble with oxidation. My 2nd to last NEIPA sat in the keg for maybe 3-4 months before i needed to make room for something else, and it never oxidized.
1
Posted on 8/7/20 at 10:32 am to BugAC
I ferment and serve in kegs. I did a completely closed transfer for my last one, so I was a bit confused how it turned so fast. There would have to be intrusion at some point in my process, but I don't see anywhere that I could have anything but minuscule intrusion. I'll probably try a few things:
- On my last one, I dry-hopped in the serving keg, and purged it with CO2. I think my best bet would be to scrap that, just dry-hop in the fermenter, and fill the serving keg with starsan and then force out the starsan with CO2. I think that would be a safer play
- Think I might switch to a cut dip tube instead of the floating dip tube. I feel like the floating one might be picking up some air. The air should theoretically all be CO2 anyway though. Idk, its something different, worth a shot.
- Adding something like Sodium Metabisulfate to help with oxygen. I've even thought about dextrose, to get another small fermentation and hopefully purge whatever oxygen is left. Idk.
- On my last one, I dry-hopped in the serving keg, and purged it with CO2. I think my best bet would be to scrap that, just dry-hop in the fermenter, and fill the serving keg with starsan and then force out the starsan with CO2. I think that would be a safer play
- Think I might switch to a cut dip tube instead of the floating dip tube. I feel like the floating one might be picking up some air. The air should theoretically all be CO2 anyway though. Idk, its something different, worth a shot.
- Adding something like Sodium Metabisulfate to help with oxygen. I've even thought about dextrose, to get another small fermentation and hopefully purge whatever oxygen is left. Idk.
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