crashlann wrote:I was adding O2 7 days into fermentation
Ozwald wrote:crashlann wrote:I was adding O2 7 days into fermentation
On purpose? There's the problem... big no-no. Add O2 before pitching. If there's absolutely zero signs of fermentation you can give it another shot a few hours later, but if you see one bubble of CO2, do not add any more O2 after that point what so ever.
brewinhard wrote:If you really want to try to minimize oxidation when dry - hopping, then add your dry hops into the primary fermenter when your majority of primary fermentation has slowed down. This will allow for the remaining CO2 produced to push out any oxygen introduced into the vessel. You will also scrub out some hop aroma with it so, add a bit more hops to compensate for this (if you are even that concerned about it).
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