cataclysmcow
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- Mar 27, 2009
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I'm constantly surrounded by bottled and frozen CO2 from being a welder and preserving food. Dry ice has that 'freezer burn' smell to it and bottled CO2 has a lube oil smell to it, but my tongue/nose is starting to learn what oxygen does to my beer. Has anyone used bottled/frozen CO2 to fill the head space in fermenters/bottles? It's not that big of an issue, but for less than $0.01 I could feel better about brewing smaller batches, sampling way to often and giving my beer the chance to be better. I'm not about to waste a penny to ruin a batch though. Has anyone tried this?