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- Apr 17, 2014
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My process lately has been this:
*6 ounce dry hop in primary
*2 days before kegging, carry fermenter downstairs and put on counter top to settle
*Fill Keg with star san, push it out with CO2
*Leave CO2 hooked up with 1-2lbs pressure
*Vent keg, pop the lid off, put tubing from fermenter to bottom of keg.
*Set lid back over keg opening
*CO2 is still on very low
*Fill via gravity from fermenter spigot to bottom of keg.
*When done, put lid back on, up pressure, seat lid, vent small head space 5-6 times to hopefully clear out as much O2 as possible.
I know this is not 100% oxygen free or anything...... but, it greatly reduces exposure and has seemed to work quite well.
We're having a discussion on the Pliny the Elder thread. Several of us have a long going issue with our heavy hopped IPAs and kegging. After a few days, we sometimes notice a butter type flavor developing. It's not present after primary. Only with ipas tho. Not stouts, not hard lemonaids, not belgiums..ect. Have you had anything like this Brau??