Recent content by OzzyPeeps

It doesn't, and this is what I do - as I have a kegerator that fits kegs and not a fridge or freezer big enough for my primary fvs. It's fine. It works like a charm. But it's not perfection. It's not optimal. Optimal is drop what you can as fast as you can, as soon as you can in primary -...

Love it. Will it work for my 160l brew in a water butt though, so I can free up kegs and effectively treat that primary as a large keg till the steel is ready ... my real purpose and how I alighted on this thread. Not perfect but did for thought

Don't want to get get "sucked in" (BOOM 💥 😂) To this age old side discussion and derail the thread ... but As we all know, a keg is just a large beer bottle The headspace is relative to the new brew which is still off gassing in the same way I f I dry hop and it's not a closed transfer I...

Both sides of the argument are valid and correct relative to a single simple variable: how fast the product is consumed. I plow through 5 liters a day, so even dry hopped beers are gone down the hatch before O2 is any kind of significant issue .. I've done closed transfers into purged kegs and...

Totally The idea is to purge minimum headspace of approx 1 quart to hold the charge IMMEDIATELY. I read a very convincing argument with a lot of math that said 16x would get rid of it all but whatever, do 30x in less than 60 sec. Now we have hops which are as fresh as they possibly can be...

Not to derail the thread too much ... but for those who purge with fermgas using basic buckets or carboys as opposed to fancy pressure fermenters, does anyone use an airtight blow off jar as a sort of quarantine area as insurance against over active fermentations? I know from a brulosophy...

I'm no expert but I think the accepted wisdom is a full fermentation purge is 100% effective and even food grade tank CO2 has a bit of O2 in it so could be counter productive ... but how the hell you could know for sure I have no idea

The benefit I see with using liquid in the idea I posted above (attempting to dry hop in a purged keg) is that it would take significantly less time vs just with ferm gas. The way I see it, the longer hops are sitting there with gas blowing through them the more aroma you are losing. There's a...

Interesting ... I suppose the o2 reaches equilibrium with all the co2 above it and sublimes

It's the same with any kind of 'tolerance' ... Same with bitterness. The more beer U drink the less bitter they seem. Your taste buds get 'inured' to it. Changing it up is good. Mixing up different beers to keep your tastebuds guessing. But I feel the same way about hops as I do about...

But starsan has dissolved O2 in it and there's always a bit left in the keg ... how many people who use this method aren't bothering to dose their starsan with SMB Better yet use saniclean to eliminate foaming residue l Clearly the best method is a combination of best processes - i.e...

Subscribing ...

How did you get on?

If you are fermenting old school in a bucket (i.e. no closed transfers or oxigen pickup mitigation) then use hop socks. Then just before you bottle, reach in with sanitized gloves, grab the sucker and squeeze it like it owes you money. You will see all the green goodness you would normally be...

Been meaning to contribute to and bookmark this thread. In my limited experience, hop flavour is easy enough, hop aroma is end of the rainbow stuff. It takes a ton of hops and doesn't last long. Aroma is evanescent. The other problem is it's never enough for a hophead. Give the same beer...