Yep! When you bottle straight out of the fermentor, you don't want any bubbling. You'd be oxygenating the finished beer at that point, which of course is no good.
How is CO2 coming out of solution going to oxygenate your beer?
Yep! When you bottle straight out of the fermentor, you don't want any bubbling. You'd be oxygenating the finished beer at that point, which of course is no good.
How is CO2 coming out of solution going to oxygenate your beer?
I guess what I meant is that if you are getting bubbles, it might be that the beer is sloshing (not really a problem with a bottling wand, but since the initial comment was about the difference between bottling from a keg versus from a fermentor, this was "if you are getting bubbling bottling from the fermentor"). If the beer is sloshing, you are risking oxygenating -- same as shaking the fermentor to aerate before pitching the yeast, except at this stage you wouldn't want that.
I think we're in agreement and I'm just not articulating myself very well today.
My point is, the carb really adds something to be release of the flavours. Maybe I am turning all American?
Welcome to America, we're gassy
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