What special procedures are people following to minimize oxygen ingress during transfer to an empty tank as well as dry hopping?
We currently do not have a DO meter so we are pressurizing and purging our brite several times before filling with beer. Because we are half filling the brite usually (or less) any concentration of oxygen in the head space could do even more damage than if it were more full.
As for the dry hop - we are currently popping open the 4in hop port in the top of our ferms and dumping in the hops as quick as we can from a food grade bucket and replacing the lid as quickly as we can while on a ladder.
The reason I ask is that I occasionally get a slightly oxidized flavor in our beers even when fresh. This usually involves a dry hopped beer, but not always. Another data point is that I have never observed it in a beer we processed 100% in a unitank. Therefore I am looking at dryhop and tank transfer/brite purging procedures!
Thanks!
Brian
We currently do not have a DO meter so we are pressurizing and purging our brite several times before filling with beer. Because we are half filling the brite usually (or less) any concentration of oxygen in the head space could do even more damage than if it were more full.
As for the dry hop - we are currently popping open the 4in hop port in the top of our ferms and dumping in the hops as quick as we can from a food grade bucket and replacing the lid as quickly as we can while on a ladder.
The reason I ask is that I occasionally get a slightly oxidized flavor in our beers even when fresh. This usually involves a dry hopped beer, but not always. Another data point is that I have never observed it in a beer we processed 100% in a unitank. Therefore I am looking at dryhop and tank transfer/brite purging procedures!
Thanks!
Brian
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