CyberFox
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- Joined
- Mar 29, 2022
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I'm planning on adding powdered spice to my fermentation keg (dry spicing). I'm using some ascorbic acid to mitigate oxidation, but I was wondering how purging the keg further with CO2 would affect the powdered spices. My worry is that it will blow the spices straight out of the PRV. I haven't tried it and I don't feel like being a guinea pig. Does anyone know what the end result would be?
Thanks in advance!
Thanks in advance!