Can anyone see any down side to delivering a squirt of co2 when racking off the primary yeast and/or when racking for bulk priming and bottling? I thought a small dose into the empty container would expel oxygen and maybe even another dose before putting on the lid would ensure no oxygen with the beer. Over the last 2 years I've had a few beers that developed an 'off' taste a few weeks after bottling and it has been suggested that aeration may be the problem.
I'd appreciate any help here.
Cheers,
Mel
I'd appreciate any help here.
Cheers,
Mel