re: Homebrewing Thread: Volume II

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.