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This post is inspired by the "Plaato V2 Valve Introduces O2" and the discussion of cold crashing and carbonation. I boiled up 5.5 oz of dextrose in 550 ml of distilled water, and put 10 ml in my 12 oz bottles and 20 ml in the 22 oz bottles, and filed directly from the fermenter to avoid O2 from a bottling bucket. Safale S-04 yeast was used to maximize yeast settling and to obtain a firm cake, and a full 15 days was used for fermentation/conditioning/settling . The resulting beer is much better but is taking significantly longer to carbonate (3 weeks). The BF forum has brought the O2 issue front and center. Yes, the beer is noticeably better from adding dextrose directly to the bottles and filling from the fermenter.
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