DownRightAft
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- Joined
- Feb 17, 2009
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We take all this care the whole time after fermentation to ensure beer is not in contact with oxygen, but then we put it in a bottling bucket with the top exposed to a bunch of air. Is the surface beer that comes in contact with oxygen in a bucket insignificant? Does anyone else have a method for ensuring zero oxygen contact? I read a thrread on this site about people transfering their beer from primary to sceondary carboys using carboy caps, and purge with CO2 before tranfser. Then, instead of blowing into the cap, they push it through with C02. What are some of your opinions about using a better bottle (for the spigot), purging it as stated above during transfer, then using it as a bottling bucket. Is this overboard?