I have just started brewing all grain, and I am about to start kegging. I plan on fermenting naturally (using sugar), at least for now. My question is... I've read in many posts here that you should bleed the air out of the keg with CO2 before storing... why?? When you bottle, there is air in the bottle, what would leaving the air in a keg till you tap it matter? Thanks in advance for answering this!!
Natural ferment kegging question
- Thread starter digglr
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iijakii
Well-Known Member
It's just best practice to try to limit the oxygen exposure at all times. You don't have to.
MeBrew2
Active Member
The only time you want o2 is when you pitch and in ur starter.
When you bottle it is good to set the cap on for about 10 mins before crimping. This allows the co2 to drive off the oxygen before you seal. Same thing with a keg but you use co2 since leaving the keg open for 10 mins is way more dangerous than leaving a sanitary lid on a sanitary bottle where nothing can fall in the beer.
Peace
Cris
When you bottle it is good to set the cap on for about 10 mins before crimping. This allows the co2 to drive off the oxygen before you seal. Same thing with a keg but you use co2 since leaving the keg open for 10 mins is way more dangerous than leaving a sanitary lid on a sanitary bottle where nothing can fall in the beer.
Peace
Cris
