Am I staling my beer?

[Killer Brew]

I learned that another method of reducing oxidisation is to add dry hops prior to FG, that way the dissolved oxygen introduced by the hop pellets/flowers is consumed by the still-active yeast. Makes a lot of sense.

Interesting quote from one of the top brewers in reference to the assumption that CO2 will form a protective "blanket" over beer; "Small differences in temperature create convective currents that mix gases. It may be true that there may be a greater concentration of carbon dioxide at the bottom of the vessel, but there is still more than enough oxygen in most cases of simple blanketing to oxidize beer."

Interesting. I heard Mitch Steele at ANHBC say to hit FG, then drop below 15 degrees to drop out yeast, remove said yeast and then dry hop. Expect most of the flavour to be extracted within 24 hours so consider multiple rounds of 2 days for maximum effect.

 

[Liam_snorkel]

2nd law of thermodynamics mate.