I recently brewed a batch of Hefe and was a little less than a gallon shy in the primary/ I didn't get around to diluting till kegging it and did so with bottled spring water last night. Now that I am thinking about it, I probably should have boiled my bottled water before diluting it to drive out dissolved oxygen.
I am trying to weigh my options right now. I am thinking I could slowly bubble some CO2 through the out line to try and drive off the O2. This would result in reduced head formation later but I am sure I could make some serving condition adjustments to counter this
Or I might just add some priming sugar and fresh yeast to try to utilize the excess O2. I am not sure at this stage how much yeast propagation/O2 utilization will take place. Or I could add some additional sugars and put an air lock on the keg. Excessive yeast wouldn't be too much of a concern with a Hefeweizen. I brewed a fresh batch last night, so I have some krausen available if I want to use it.
Does anybody know how much dissolved O2 is present in bottled spring water? Or how much could be used up in natural priming?
Right now I am leaning towards stealing 1/2 a gallon from the kegged beer and adding it to the fermenting beer and then replacing it with the rapidly fermenting beer. Or I could just put it in the kegerator, lower the kegerator temp and try to drink it quickly