I have begun split batching some of my beer as my wife has stopped drinking alcohol. I will split the batch into two separate 6 gal ss brew buckets and ferment completely. One I will keg as I normally would but the other I try to do low/no alcohol for her. My first attempt with a wheat beer was a success but I cannot figure out how to minimize O2 as there is a ton of it in my process now.
I will rack from fermenter into boil kettle and bring to 175F and hold for 30-45 min to evaporate alcohol. Then I will chill using plate chiller and pump into keg. Obviously this method is exposing the beer to O2 for over an hour which is less than ideal. Any suggestions on how to minimize O2 for this process?
I will rack from fermenter into boil kettle and bring to 175F and hold for 30-45 min to evaporate alcohol. Then I will chill using plate chiller and pump into keg. Obviously this method is exposing the beer to O2 for over an hour which is less than ideal. Any suggestions on how to minimize O2 for this process?