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Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 10:17 am
by mpietropaoli
Not trying to quibble here, but if yeast are present at cold side, aren't they scavenging enough oxygen to keep you below a shot glass-worth?
I should clarify as well: we will dry hop DURING active fermentation (day 3 or 4 with an ale strain), then either krausen or use sugar to keg condition on a spunding transfer.
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 10:46 am
by Bryan R
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 10:49 am
by jddevinn
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 10:52 am
by Brandon
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 11:00 am
by Bryan R
When I tried it(and had varying success rates, but mostly bad). I did the sani to top purge, then hop bag with hops in purge. Then I added the bag quickly to the keg, closed and purged the whole keg again. I was still at .5+ ppm. I have now since went to hop extracts for dry hopping, and I dose those with a syringe inline from the fermenter to the spunding keg. This method allows me to stay under .1.
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 11:03 am
by Brandon
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 11:12 am
by mpietropaoli
Hoppy, yes...but aren't the majority of the hops from 60min+ and FW hops? Or are you saying they are dry hopped as well.
Bryan, yes, my thought was that we would either krausen the beer or add a simple syrup so the yeast would be active during a transfer.
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 11:55 am
by Bryan R
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 1:55 pm
by jddevinn
Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 2:33 pm
by Bryan R
I had had no issues, and I know Tech has been down to .06. I know its not optimum, but for our intents and purposes it works a treat.