RobbyBeers
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- Jan 16, 2009
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Anyone have any experience using a "wine preserver" with their fermenting beer? It's basically a spray bottle that contains argon, nitrogen, and CO2. People use it to extend the shelf life of wine or liquor after opening...a few sprays chases out all the oxygen.
I am trying to dial in my process so that I can minimize oxidation (e.g., when changing the airlock, taking gravity samples, etc.). It seems logical that a wine preserver would work to keep the oxygen out of the carboy until the CO2 blanket can build back up.
I am trying to dial in my process so that I can minimize oxidation (e.g., when changing the airlock, taking gravity samples, etc.). It seems logical that a wine preserver would work to keep the oxygen out of the carboy until the CO2 blanket can build back up.