Hoppiest brew ever in the secondary FV. I'm keen to avoid oxygen getting to the precious hop oils as much as possible. Now that I've sold my kegs and CO2 gear, I'm having to ride bareback on the transfers as I can't purge each vessel at all. It's not a big concern with some styles, but with the amount of hops in this one...
If I transfer it to the bottling bucket at crash chill temperature, and bottle, at 1C or so, then I guess I'm going to pick up more air than at room temperature. Is that right, and would it be better practice to warm it up before transferring and bottling? Anyone do this?
Discuss all aspects of fermentation
1 post • Page 1 of 1