When bottling, is there a rule of thumb for the space to leave up top? I've now got an assortment and need to do it right for 12 oz, 20 oz, and 32 oz bottles. Thanks!
No, it's way too much and damaging the beer. I've made blind a/b tests.How ever much is left after removing a bottling wand after filling to the brim is perfect. If filling from a keg, it's a little more forgiving. I aim for the same level, and just set the cap on the bottle for a couple minutes to let the CO2 push the O2 out before driving the cap home.
Not saying you're wrong. I'm just saying that's what I do and never had a beer suffer from it.No, it's way too much and damaging the beer. I've made blind a/b tests.
Let's say, you didn't realise that the beer suffered from it. Try filling up a few bottles more next time and leave only the bare minimum headspace. Make an a/b test with a usual headspace bottle after two months in the bottle. It's going to be very obvious.Not saying you're wrong. I'm just saying that's what I do and never had a beer suffer from it.
It would be more interesting if you could provide a complete description of your bottling process so that others could attempt to re-produce it.Let's say, you didn't realise that the beer suffered from it. Try filling up a few bottles more next time and leave only the bare minimum headspace. Make an a/b test with a usual headspace bottle after two months in the bottle. It's going to be very obvious.
It has been sufficiently described earlier in the thread. Bottling wand + tilting the bottle. The exact how is not so important in this case. When bottle conditioning, the yeast will take care of oxygen in solution anyway, it just cannot reach the headspace oxygen before the sugar is eaten.It would be more interesting if you could provide a complete description of your bottling process so that others could attempt to re-produce it.
Comparing a/b results between poorly described processes by two different people feels like a waste of time (and keystrokes) to me.
No additional yeast? no ascorbic acid? no other additions at this step?Bottling wand + tilting the bottle.
No nothing. Just room temperature. It's really not that complicated!No additional yeast? no ascorbic acid? no other additions at this step?
What temperature during bottle conditioning?
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The initial post in that topic talks about purging headspace using a wine preservative (which is used to help avoid staling in open wine bottles).There is a thread with some interesting results on the topic at: https://www.homebrewtalk.com/thread...dspace-o2-in-a-bottle-conditioned-ipa.653784/
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