I have recently been hopping (and especially dry hopping) a lot heavier and have noticed that the flavours I get are not like I might expect. They are not fully oxidised but I am starting to thing that I am introducing too much oxygen when dry hopping.
I use a fermentasaurus conical fermenter and add the hops via the screw in bottle at the bottom. The problem with this bottle is that it introduces a lot of O2. I wondered what the easiest way to purge with CO2 is to prevent this oxidation. I bottle condition all my beers so don't have an expensive keg setup and want a simple way to do it. I have never really had much trouble with bottling introducing CO2 until I started making much hoppier beers and have read that hoppy beers are more prone to oxidation.
Any advice greatly received.
I use a fermentasaurus conical fermenter and add the hops via the screw in bottle at the bottom. The problem with this bottle is that it introduces a lot of O2. I wondered what the easiest way to purge with CO2 is to prevent this oxidation. I bottle condition all my beers so don't have an expensive keg setup and want a simple way to do it. I have never really had much trouble with bottling introducing CO2 until I started making much hoppier beers and have read that hoppy beers are more prone to oxidation.
Any advice greatly received.