WalkingStickMan
Well-Known Member
When do you guys transfer your sours out of the primary for their long secondary fermentation? As the beer is slowing fermentation in the primary? I ask because I know that at least a small amount of CO2 needs to exist in the secondary so that the longer aging doesn't oxidize the beer, however I don't have a kegging system or any CO2 cartridges, etc. Thanks!
Peace.
Peace.