- Apr 1, 2016
- Reaction score
- Lost at sea
well, not to say there isn't such a thing, as there obviously is in some circumstances, but I have never had an issue and my process is as follows:There is NO doubt that it helps to settle hop matter and maybe some yeast. It makes racking a lot easier. The risk is oxygen exposure (not sure it is significant or not.)
-After fermentation, I auto-siphon to a cleaned and sanitized secondary
-Dry hop after 3 days in secondary (for usually 5-7 days)
- COLD CRASH for 48-72 hours
-clean/prep serving keg, and auto-siphon beer into keg
-close keg, hit with 35PSI, wait 30 seconds, then bleed that off, then hit with 35 again, once it is pressurized, I turn my keg on its side and roll back and forth for about 30 seconds, then set the regulator to 12PSI and sit in the keezer for 3 days before I get the first pour (which I usually pour 1/2 glass and dump, then start serving).
My process may be way wrong however, I have done all my beers this way, and no one has ever complained, or told me they had the cardboard taste, and I have never noticed it either....although my kegs usually only last about 2 weeks, maybe 3 at most.