Because I am not an expert, my inclination is to ensure that beer in the secondary is ?up to the top? of the carboy capacity. This is because I am concerned about the dreaded oxygen exposure for the beer and the resulting side effects.
Recently I tried to dry hop an IPA style beer in the secondary. Lucky for me I had it in a laundry tub because it started to overflow the carboy capacity by a lot.
So, my conclusion is that something is happening with the beer and the hops during the dry hopping process.
This time around I put the beer in a secondary container that had about 1 gallon of unused headspace. Lots of stuff happened but the manifestation was that the airlock started bubbling soon after the hop additions.
My question is related to what is inside the carboy ? did the dry hops start fermentation again and the resulting CO2 displaced the oxygen?
Put differently, am I obsessing about the O2 and its consequences?
Any help guidance would be appreciated.
Recently I tried to dry hop an IPA style beer in the secondary. Lucky for me I had it in a laundry tub because it started to overflow the carboy capacity by a lot.
So, my conclusion is that something is happening with the beer and the hops during the dry hopping process.
This time around I put the beer in a secondary container that had about 1 gallon of unused headspace. Lots of stuff happened but the manifestation was that the airlock started bubbling soon after the hop additions.
My question is related to what is inside the carboy ? did the dry hops start fermentation again and the resulting CO2 displaced the oxygen?
Put differently, am I obsessing about the O2 and its consequences?
Any help guidance would be appreciated.