Purging bottles with CO2?

[kh54s10]

Yeah, I guess it's the way they "engineer" their yeast. Whatever it is I'm usually inclined to follow the procedure on the package.
But all this is not important for the discussion going on here. Where I was actually going with this is just to reaffirm the fact that oxygen plays no role in fermentation itself, thus it will not be processed during "mini fermentation" while the beer is carbonating.

Even with the links, I am not sure I agree. The yeast is old and may have to reproduce to carbonate the beer, then they will consume that small amount of oxygen. Remember we are talking of about 1 cubic inch of air that is only 20.95% oxygen.

 

[Dusan Kovacevic]

Even with the links, I am not sure I agree. The yeast is old and may have to reproduce to carbonate the beer, then they will consume that small amount of oxygen. Remember we are talking of about 1 cubic inch of air that is only 20.95% oxygen.

You may have a point about reproduction there, but I would assume there are not that many yeast in the bottle and they are not reproducing as much under those conditions, and what is "only 1 cubic inch” for us is huge for them. Besides I feel there is enough evidence for me to accept that headspace oxygen is causing oxidation which is especially apparent in more hoppy beers.

Now just to be clear here, vast majority of people are producing great beers without "purging" the head space, myself included (but will do a few experiments on my own setup and if there are significant improvements I will start to purge).

I feel that this, like many other things in this hobby, is not something that is necessary, you certainly don’t have to do it.

BUT for some folks this is not only about making beer but about learning more along the way, testing, trying to improve their processes, even minimally. For them this is huge part of the fun

And I'm not saying either is better, to each their own.

 

[jack13]

Good points. But it was still satisfying to fill a bottle with zero bubbles.