I think its an interesting thought. I don't know how well it would work in execution. The fill completely with sanitizer, and co2 push method is about as easy and foolproof as it gets.
How short are you cutting your gas in post dip tube to get that sanitizer to fill up your keg?
And another quick question regarding carbonating beers with normal commercial CO2 gas?
-Once the beer has been spunded properly and allowed to naturally carbonate, I assume you are then using
your CO2 just to push the beer out for dispensing?
- If so, haven't you stated before that most normal CO2 is not fully pure and can actually add to the oxidation of your beer over time (maybe I was imagining this)?
-If you are dispensing with normal CO2, then doesn't the beer absorb some of this gas as the keg is slowly
consumed over time leading to potential oxidation, or is this negligible?
I don't cut my tubes. I built a little adapter that goes from the faucet to the gas in post and I fill it though there with the lid on but the PRV open, when water comes out the PRV that means the keg is completely full. Even if it is not we are using the active yeast on the spund transfer to eat up that residual o2. Spunding will also naturally rouse the yeast which will encourage proper final attenuation.
Thats correct, Spund then normal co2 to push the beer. You are totally correct in the fact that the co2 has enough oxygen to oxidize a batch. If you force carb you WILL be over the acceptable limit of DO.
You are also correct on it oxidizing slowly, but this is why we use sulfury german lager strains. These strains not only produce sulfur(a great natural antioxidant) but the yeast themselves produce about 10ppm of sulfites for us. So those 2 things will help you protect against that. This is why sulfur can fade in a closed keg, its reacting with the oxygen in the co2.
I'm sorry man, but this flies in the face of what I've seen countless award winning breweries do that are run by educated and experienced head brewers.
Are these the same head brewers that throw pound after pound of hops at the kettle? Just because they win awards in the category of "over hopped" doesn't mean they actually know the real nitty-gritty science of brewing. I'm not claiming to know more than they do, however I think the attitude that they are the all-knowing brewing masters needs to be rethought.
And you're absolutely right, it DOES fly in the face of these brew masters.
I had the pleasure of drinking a few Northeast IPAs yesterday. Those brewers are doing some low o2 brewing and as much as I despise the cloudy-as-f*ck orange juice beers, they really are well brewed and tasty. I just wish they'd get over the mindset that hops are everything.