Hi from Manchester UK

[scogan]

Been brewing off and on for 20 years, now aged 59.I currently do all grain recipes (IPAs) with some relatively basic kit but am now trying to raise my game and need advice in how to improve the post ferment handling .Really like hoppy beers so I need to rethink my strategy to exclude oxygen.I have a degree in a scientific subject so quite enjoy some of the theory but believe that good practical reality based experience is the best teacher !

 

[jpitz31]

Welcome, go Manchester United. Look into purging with Co2 and Co2 transfer to kegs and bottles. Many knowledgeable folks on this site. Good Luck

Cheers
Joe

 

[Sammy86]

Welcome to the community!

 

[ncbrewer]

Welcome to HBT.

 

[T Murph]

Welcome from Alabama. The use of Co2 is spot on. IMO kegs only are the preferred storage and serving vessels. Do closed fermentation under pressure, transfer to a purged keg, chill and serve. And don't look back unless you enjoy all the work with bottles.