CyberFox
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I ferment and dry hop in a corny keg with a floating dip tube. I'm planning to make a beer with 24 oz of hops (12 oz hop stand and 12 oz dry hop), so I REALLY don't want to mess it up with oxidation. My plan is to continuously purge the headspace with CO2 while adding the dry hops, then do more purging after sealing it up. I'd like to hit the best balance between maximizing the shelf life of my beer and saving CO2. Here are my questions:
1) What PSI should I aim for when doing the continuous purge?
2) What PSI and how many purges should I aim for after sealing the keg back up?
Please let me know what you recommend. Also, let me know if you can think of a better plan with my setup. Thanks in advance!
1) What PSI should I aim for when doing the continuous purge?
2) What PSI and how many purges should I aim for after sealing the keg back up?
Please let me know what you recommend. Also, let me know if you can think of a better plan with my setup. Thanks in advance!