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Message |
    
dhacker
Senior Member
Username: Dhacker
Post Number: 1824
Registered: 11-2002
Posted From: 98.66.33.82
| | Posted on Saturday, October 17, 2009 - 08:36 pm: | 
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Okay, after the other thread on dry hopping with whole hops I decided to give it a try in the keg. (dental floss method).
My question is how do you deal with all the trapped air inside a muslin bag full o' whole hops when adding to the keg and sealing it up? Seems some oxidation is bound to occur. |
Tex Brewer
Intermediate Member
Username: Texbrewer
Post Number: 499
Registered: 03-2004
Posted From: 69.148.171.21
| | Posted on Sunday, October 18, 2009 - 01:47 am: |
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I suggest putting enough marbles in the bag to submerge it. The air will be driven out. Then you are carbonating, I presume, so flush the headspace with CO2 a coupla times, and then carbonate normally. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1825
Registered: 11-2002
Posted From: 98.66.33.82
| | Posted on Sunday, October 18, 2009 - 12:55 pm: |
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Yeah . . that was my plan. (actually I have these nice, smooth 316 stainless steel milling media in place of marbles) But I guess I was wanting to know how long it takes for all the air to work out from all the nooks and crannies in a bag of whole hops. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10809
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Sunday, October 18, 2009 - 01:48 pm: |
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Lately I've been priming all of my beers, even those that I keg. I'm convinced the action of the yeast on the priming sugar helps purge O2 and reduce oxidation. |
Miker
Advanced Member
Username: Miker
Post Number: 699
Registered: 02-2003
Posted From: 207.200.116.8
| | Posted on Monday, October 19, 2009 - 01:17 am: |
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Interesting, Bill. I'm wondering how much O2 can be left in a keg after filling and then purging with CO2. Maybe I'm not as sensitive to oxidation as some, but never noticed this to be a problem with my kegged beer.
And, if there was O2 present, wouldn't the yeast consume the O2 rather than purge it (drive it out)? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10813
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Monday, October 19, 2009 - 02:03 am: |
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Yes, I should have used a more exact word. The yeast consume oxygen prior to the fermentation of the priming sugar, in effect (but not exactly) purging it.
My thoughts are that it's almost inevitable for there to be some oxygen introduced during racking of the beer to the keg. Natural carbonation is one way of mitigating this. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1826
Registered: 11-2002
Posted From: 98.66.33.82
| | Posted on Monday, October 19, 2009 - 11:40 am: |
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Bill . . are you saying you do not force carbonate your kegs at all, or just after a period of natural conditioning?
May be an elementary question, but which styles of beer are more prone to oxidation as far as detectable flavor artifacts . . low gravity or high?
(Message edited by dhacker on October 19, 2009) |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10817
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Monday, October 19, 2009 - 12:53 pm: |
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Yes, I've given up force carbonating my kegged beer unless I'm in a hurry. I add the calculated amount of priming sugar solution and rack the beer to the keg. Then I seal it and pressurize briefly to 10 psi to ensure that the lid seals. After two weeks it's ready to serve and the carbonation is at the proper level.
I think all beers can suffer from oxidation, but as to those where the effects are most noticeable, I'd say lower gravity, less bitter beers. Sherry-like notes of oxidation are an acceptable part of the flavor profile of some big beers. |
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