JDW81
I've been doing some testing on getting close to zero O2 in kegs. Mostly because I'm not happy with the shelf-life of some highly hopped beers.
Best results so far is to: -
1/ Boil more than a keg full of water.
2/ At flame out add some Ascorbic Acid and K-Met (O2 and Cl scrubbers)
3/ Fill keg completely, via the outlet dip tube (well I'm using 50L kegs but same/same) open PRV to get it really full.
4/ Connect to CO2 and apply a small amount of pressure (~25kPa) while it cools overnight.
5/ Use a jumper lead to blow all the water out to another keg with CO2, keep keg pressurised
6/ Counter pressure fill, hasn't got to be complicated, from just a tube from the gas post into a bucket of water, to a spunding valve if your packaging a ready carbonated beer.
Results so far are looking good, O2 is below test (low ppm range) but I have a better reagent coming which should give accurate results down to low ppb
You have access to an UV/Vis? I have a couple of methods for measuring IBUs as well as SRM, I'll send you a copy if you don't already have them.Dissolved O2, I2 / Azure Blue standard method for UV-Vis.
I'm not set up to measure gas in gas, but DO in water/beer is getting to be pretty easy.
Mark
JDW81
I've been doing some testing on getting close to zero O2 in kegs. Mostly because I'm not happy with the shelf-life of some highly hopped beers.
Best results so far is to: -
1/ Boil more than a keg full of water.
2/ At flame out add some Ascorbic Acid and K-Met (O2 and Cl scrubbers)
3/ Fill keg completely, via the outlet dip tube (well I'm using 50L kegs but same/same) open PRV to get it really full.
4/ Connect to CO2 and apply a small amount of pressure (~25kPa) while it cools overnight.
5/ Use a jumper lead to blow all the water out to another keg with CO2, keep keg pressurised
6/ Counter pressure fill, hasn't got to be complicated, from just a tube from the gas post into a bucket of water, to a spunding valve if your packaging a ready carbonated beer.
Results so far are looking good, O2 is below test (low ppm range) but I have a better reagent coming which should give accurate results down to low ppb
Depends also what yeast you are using, for a lot of the dry yeast they do not recommend aerating or oxygenating the wort.I hear people talk about adding pure oxygen to their wort, as well as using CO2 whenever they open their fermenters (for dry hopping) etc.
Where would I get bottles of the stuff and are they critical to beer/cider/mead?
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