Adding priming sugar to restart fermentation in carboy to protect from oxidation

[Bjorn Bjornsen]

Adding all or some of the priming sugar to restart fermentation in carboy/ fermentation bucket to protect from oxidation when doing late dry hopping on a NEIPA. (Before bottle conditioning)?

Is this a good idea or not?

 

[dmtaylor]

Not a bad idea. It should help.

 

[parrothead64]

I also think it will help with oxidation. Next time I would just add the dry hops earlier in the process. You don’t want to add too much because you are still going to have to add more sugar at bottling.

 

[ESBrewer]

Is it enough to protect from oxidation (and not to interfere with carbonation), I don't know. Does adding the hops cause too much oxidation, I don't know. Probably not if you do it carefully in a secondary container with no head space that would be filled with air. If you get/need a lot of fermentation co2 may also take some of the hop oils away. But it may be a good idea if you find that you have a problem with oxidation. You could probably use a little bit of extra sugar that won't be away from priming.