Posted: Sun Sep 02, 2012 8:03 pm
This is for Paul, if he ever comes back.
How important is it to keep O2 out of your beer, after you first put it in the fermenter?
I saw in the White House video that they fill their secondary to the neck, so there's less than an inch of space between the liquid and the bung. Me, I just let the siphon pour 2 feet into the bottom of the secondary, and then have 5-6" inches of air in the carboy. I have never made a bad batch, but could my beer be better if I am more careful about not introducing O2 when transferring to secondary, and again at bottling time?
How important is it to keep O2 out of your beer, after you first put it in the fermenter?
I saw in the White House video that they fill their secondary to the neck, so there's less than an inch of space between the liquid and the bung. Me, I just let the siphon pour 2 feet into the bottom of the secondary, and then have 5-6" inches of air in the carboy. I have never made a bad batch, but could my beer be better if I am more careful about not introducing O2 when transferring to secondary, and again at bottling time?