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moncini
10-20-2018, 01:18 AM
Hi guys,

we bottled our beer with a wine gravity filler machine but the problem is that the beer stays in a tub in contact with oxygen. To reduce oxydation we add metabisulphite. The problem is the smell of the beer.

A part changing the filler machine, it is in program, how can solve it at the moment?

thanks for help

Massimo

MLAllier
10-20-2018, 06:31 AM
We still use a 6 spout filler for our bottle fermented aged beers. Fresh bottling yeast, no antioxydants, around 20C, bottling sugar dissolved and mixed in the beer.

Is there a lid on top of your gravity filler?
If so you can partly purge it and your hose with CO2, for what it's worth.
But it's really only good for bottle fermented beers. And you won't get a good and quick refermentation (what you want to prevent oxydation) if the beer is cold and filled with antioxidants (some of which will stop the bottling yeast from working at all).




Hi guys,

we bottled our beer with a wine gravity filler machine but the problem is that the beer stays in a tub in contact with oxygen. To reduce oxydation we add metabisulphite. The problem is the smell of the beer.

A part changing the filler machine, it is in program, how can solve it at the moment?

thanks for help

Massimo

moncini
10-20-2018, 09:13 AM
We still use a 6 spout filler for our bottle fermented aged beers. Fresh bottling yeast, no antioxydants, around 20C, bottling sugar dissolved and mixed in the beer.

Is there a lid on top of your gravity filler?
If so you can partly purge it and your hose with CO2, for what it's worth.
But it's really only good for bottle fermented beers. And you won't get a good and quick refermentation (what you want to prevent oxydation) if the beer is cold and filled with antioxidants (some of which will stop the bottling yeast from working at all).

So you suggest to bottle with a beer not too cold in order to do a quick refermentation which can stop oxydation?