Transferring beer should always be done with great care. Get some pointers for minimizing oxygen pick-up.
Oxidation makes beer taste stale or old. It has been the focus of brewery research for decades and is a very well-understood topic. Minimizing exposure to air is key when kegging your beer.
Closed-system transfers are the gold standard when it comes to post-fermentation oxygen reduction. A homebrewer developed a system to keep oxidation at bay with their PET carboy and was willing to share the plans.
Closed vessel racking is a useful skill to transfer your beer between containers without any exposure to outside oxygen. Brew Your Own Magazine’s Technical Editor Ashton Lewis walks you through this technique.
When a reader purchases a new kettle he decided to forgo adding any ports. He opted to engineer a stainless racking cane that is primed differently than most homebrewing canes.
Fortunately for homebrewers there are convenient ways to move beer around without ruining your homebrewed suds with the ill effects associated with oxygen. As you mention in your question, one handy method
Racking beer from your stainless conical to a PET secondary fermenter is a great way to free up your stainless fermenter. If you have yeast in the cone or trub, I would
One of the essential skills you will come across when homebrewing, especially if you brew a style that is high in gravity, is racking. This is when beer is moved from one
Oh boy, this topic is one that I have some pretty strong thoughts about! I will start by throwing out a few numbers to answer your question about gas weight and density.
The primary cause of oxidized beer is the introduction of air to beer after the initial stages of fermentation. It is very easy to simply state that oxidation can be minimized by