GrowlerMonkey
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- Aug 12, 2013
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I've been wanting to double oxygenate my larger beers (once before pitching, once after first 12 hours) as mentioned in the jamile/ Chris white yeast book. Only problem is, after 12 hours, krausen has already formed and I always chicken out and decide not to do it. As a result (I think) my larger beers keep cramping out about 10 pts higher than they should.
Is anyone double oxygenating, and If so, is it alright to do it at the 12-18hr mark even if krausen has already formed?
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Is anyone double oxygenating, and If so, is it alright to do it at the 12-18hr mark even if krausen has already formed?
Sent from my iPhone using Home Brew