O2, baby
hey Hutch. Good to hear from you. Did you get home safe from Ommegang? Dude, what a great time! Also, you going to GABF? We are looking for a 4th for our Long's peak trip if your interested.
O2....I'd purge from the bottom for at least 10mins for your tanks. Try the "sniff test". You should do it a little longer then just topping off. Doesn't cost much (time or gas) and your beer will thank you. Don't forget to purge your hoses and filter too!
the answer to the question "is your beer oxidized" is; yeah sure, you betcha. Unless you've measured it and determined your airs are low I'd bet a sawbuck they're too high. Hutch's beers taste great and sell fast....so the level of o2 may not be contributing to long term instability ('cause the beer is gone) but that doesn't mean they're not oxidized. the question should be, 'how important is it that your beers are oxidized'
for pub brewers this could be less of a consideration.... but maybe not. Just something to think about.
hey Hutch. Good to hear from you. Did you get home safe from Ommegang? Dude, what a great time! Also, you going to GABF? We are looking for a 4th for our Long's peak trip if your interested.
O2....I'd purge from the bottom for at least 10mins for your tanks. Try the "sniff test". You should do it a little longer then just topping off. Doesn't cost much (time or gas) and your beer will thank you. Don't forget to purge your hoses and filter too!
the answer to the question "is your beer oxidized" is; yeah sure, you betcha. Unless you've measured it and determined your airs are low I'd bet a sawbuck they're too high. Hutch's beers taste great and sell fast....so the level of o2 may not be contributing to long term instability ('cause the beer is gone) but that doesn't mean they're not oxidized. the question should be, 'how important is it that your beers are oxidized'
for pub brewers this could be less of a consideration.... but maybe not. Just something to think about.
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