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"Blankets" of co2 is a bit of a falsehood. Unless the beer is actively generating co2, the co2 that escaped during racking will simply mix with the rest of the air.If racking to a second fermenter, purge with co2 first and fill to the neck.
Quote from: Stevie on December 01, 2016, 10:36:33 am"Blankets" of co2 is a bit of a falsehood. Unless the beer is actively generating co2, the co2 that escaped during racking will simply mix with the rest of the air.If racking to a second fermenter, purge with co2 first and fill to the neck.Am I correct in assuming that in the case of racking on fruit and creating a true secondary fermentation that the air will be pushed out by the co2 and when fermentation is done there will only be co2 left?
For future reference there is no need to rack into a secondary unless it will be ageing for months or you are adding fruit.
For future reference there is no need to rack into a secondary unless it will be ageing for months or you are adding fruit. It's not necessary when adding fruit but it's less problematic as the renewed fermentation caused by the fruit will fill headspace with co2. For long term ageing you do want to fill to neck.In your case there is an increased possibility of noticeable oxidation occurring faster, with a likely symptom of reduced hop aroma/flavor. The solution: drink it fast!
Quote from: pete b on December 01, 2016, 08:38:41 amFor future reference there is no need to rack into a secondary unless it will be ageing for months or you are adding fruit. It's not necessary when adding fruit but it's less problematic as the renewed fermentation caused by the fruit will fill headspace with co2. For long term ageing you do want to fill to neck.In your case there is an increased possibility of noticeable oxidation occurring faster, with a likely symptom of reduced hop aroma/flavor. The solution: drink it fast! The reason I went for the six gallon carboy is because I added caramelized figs. In a previous batch adding figs, I racked to a five gallon secondary and there wasn't enough room once the figs began to ferment.