Force Carbonation or Natural/Priming Sugar?

Discussion in 'General Brewing Discussions' started by Emily185, Nov 29, 2016.

  1. Yooper

    Yooper Administrator
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    That's not necessarily so, as the great thing about kegging is you can do a closed transfer, using c02 filled vessels, and pushing with c02, and then even purging with c02 and there will be LESS staling/oxidative reactions that with bottling, as a bottling bucket or wand and 12 ounces of oxygen in the bottle before filling all will create points of oxidation.

    Yeast can't "erase" the oxygen that the beer interacted with on the way to the bottle, and the air in the bottle, once it's been contacted. The yeast do use a minute amount of oxygen in bottle fermentation, but not nearly as much as is contacted during the bottling process. Using a beergun to purge every bottle as it is filled would be one way to mitigate that.
     
  2. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Lucky most of my beer doesn't last long enough to go stale:)
     
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  3. Mark D Pirate

    Mark D Pirate Well-Known Member

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    If I had a beer gun and CO2 bottle to purge my bottles I wouldn't be bottling !
     
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  4. Nosybear

    Nosybear Well-Known Member

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    Or purge the bottling bucket with CO2.... Agreed, any previous oxidation wouldn't be "erased." But it does minimize further staling in storage.
     

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