Too late. She knows I have designed a “lazy man’s system”.
Today I close xfered the Alt from fermenter to keg. I had more bubbles in the hose than I’ve noticed in the past. I don’t know if I was taking on O2 or if CO2 was coming out of suspension or what.
I did notice the yeast in the fermenter was more ‘bubbly’ that other yeasts. I’m not sure if that’s a feature of K-97 or what. I haven’t used K-97 much so I am not as familiar with it as I am with other strains. I believe it’s a ‘top crop’ strain so maybe I should have skimmed it during fermentation.
There should be plenty of yeast in suspension to consume O2 if that’s what it was.
At any rate it’s now in cold storage under CO2 service pressure. I understand K-97 takes a while to clear so I’ll give it plenty of time and temp for that to happen.
*Disclaimer*: Any comment I add is simply the way I brew beer. I am not paid or sponsored by anyone. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV