Quick question,
I have a Irish stout (first home brew!)that has fermented for one week and I would like to free up my primary for my next batch of ale. It has stopped bubbling for the last few days, but I know there is still benefits to aging the stout longer. Can I rack the Stout into the corny key and still have the beer mature? I am afraid of exposing it to oxygen so my thought was to hook up the CO2 just to pump a little in to the keg to push the oxygen out. Then bleed out the oxygen and disconnect the CO2 while leaving the brew at room temperature. Is this a good way to do this or will the CO2 stop the brew from maturing?
If leaving the stout in the primary is the smartest thing to do that is what ill do I'm just anxious to start another batch!
P.S this forum is AMAZING for learning about home brewing, everyone in here has been so educational i really appreciate you all!
I have a Irish stout (first home brew!)that has fermented for one week and I would like to free up my primary for my next batch of ale. It has stopped bubbling for the last few days, but I know there is still benefits to aging the stout longer. Can I rack the Stout into the corny key and still have the beer mature? I am afraid of exposing it to oxygen so my thought was to hook up the CO2 just to pump a little in to the keg to push the oxygen out. Then bleed out the oxygen and disconnect the CO2 while leaving the brew at room temperature. Is this a good way to do this or will the CO2 stop the brew from maturing?
If leaving the stout in the primary is the smartest thing to do that is what ill do I'm just anxious to start another batch!
P.S this forum is AMAZING for learning about home brewing, everyone in here has been so educational i really appreciate you all!