FredTheNuke
Well-Known Member
Do most folks take the time to Carbon Dioxide flush the headspace - no matter how small - of your carboy after taking a sample of an aging sour? If I am not nutz this would eliminate the chance of acetic acid formation due to sampling. Sampling once is said to introduce more oxygen into the brew than the rubber bung over the life of the souring process. A 2-3 second CO2 blast from a blichmann beer gun into that headspace would seem (to me at least) to eliminate this issue.
Thoughts?
Thoughts?