Experiences and issues with low O2 process

[mpietropaoli]

[Techbrau]

There's no reason why you couldn't do that. In fact it's probably the best way to dry hop a low oxygen beer.

I think you'll like the results. Low oxygen isn't just for German beer - everything should be brewed this way...

[mpietropaoli]

[Owenbräu]

When you push the sanitizer out of the keg, it will leave 5-10 psi remaining in the keg. Once you hook up your transfer tubing to the liquid post, that CO2 will back flush the liquid line and purge it of air. Then you can transfer into the keg. Additionally, since you will spunden with 1-2% remaining extract, any accidental oxygen uptake will be consumed by the yeast, so no worries.

[Brody]

[Owenbräu]

With ales, you can miss the window between spunding and EVG very easily. Just add a touch of sugar, krausen, speise or DME when you transfer to the keg and let it spunden.

[Brody]

Good point

[Owenbräu]

I'm playing around with some belgians, alts and hefe. So far, the speise/krausen/sugar thing has worked if/when I miss EVG. But, I can leave the keg outside the cooler for a couple days and let it carbonate. I'm not sure how well thats gonna work once it's cold outside again

[QoB]

[caedus]

How are you guys transferring without a conical like that? I have been using carboys, and I have a feeling like an autosiphon is just a bit too "brute" for this.

I thought about fermenting in a keg, using a fermenter lid and filling that sucker up to the brim. I can vent the yeast and trub off into a sterile collection vessel, then continue the flow into the conditioning keg with 1 liter of krausen beer (fresh yeast and carbing sugars) to top it off with. Even then it seems like there will be a lot of dead space and lost beer.