Protos
Die Schwarzbier Polizei
I'm fermenting a batch with a top-cropping yeast and plan to harvest the yeast soon. I usually ferment in carboys but this time I needed a bucket fermenter, and the only one I have is too small for the full batch, so I made a high-gravity wort planning to dilute it at the racking to secondary. Small top-ups at bottling (like 10-15%) is something I do quite often with no ill results, but this time the dilution rate is significant (about 30%), which increases the risk of Oxydation.
As I understand after reading brewing forums it's impossible to drive enough Oxygen off water just by boiling it at home.
Also I saw some suggestions to use Distilled Water for that matter, but I don't think it's true, I can't see how the lack of minerals may decrease the dissolved Oxygen level.
What do you think of Carbonated Non-Mineral Bottled Water?
Does it have a lower level of Dissolved Oxygen?
Is it safer for topping-up the wort in the secondary?
I'm not into Low-Oxygen-Brewing, just want to know if Carbonated water presents less Oxydation risk than the still water. And I can't find a definitive answer nowhere.
As I understand after reading brewing forums it's impossible to drive enough Oxygen off water just by boiling it at home.
Also I saw some suggestions to use Distilled Water for that matter, but I don't think it's true, I can't see how the lack of minerals may decrease the dissolved Oxygen level.
What do you think of Carbonated Non-Mineral Bottled Water?
Does it have a lower level of Dissolved Oxygen?
Is it safer for topping-up the wort in the secondary?
I'm not into Low-Oxygen-Brewing, just want to know if Carbonated water presents less Oxydation risk than the still water. And I can't find a definitive answer nowhere.