Hi all,
Been brewing a few years and have stashed a couple older beers at this point up to 3 yrs now. Problem is, they're getting too oxidized to last that long, especially strong dark beers. I know these beers keep that long, so how do I reduce O2 when bottling?
I keg, but not these beers because I want to shelf them. Beer is racked to bottle bucket gently.
Do people bottle prime from the keg, what's your operation when doing so? I know you can bottle after carb, but I'd rather not do that.
Thanks! Adam
Been brewing a few years and have stashed a couple older beers at this point up to 3 yrs now. Problem is, they're getting too oxidized to last that long, especially strong dark beers. I know these beers keep that long, so how do I reduce O2 when bottling?
I keg, but not these beers because I want to shelf them. Beer is racked to bottle bucket gently.
Do people bottle prime from the keg, what's your operation when doing so? I know you can bottle after carb, but I'd rather not do that.
Thanks! Adam