myakkagldwngr
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- Jun 22, 2009
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I'm going to rack a peach pineapple and add a flavor pack to it one last time. After the first racking all I can see is a fine sediment in the bottom.
I've started thinking, again, after I add the f-pac, I will probably get a little sediment again.
At what point should I degass? If I degas prior to bottling, and there is any sediment at all in the carboy, it would stir it up, right?
But then If I rack it again and let it set before bottling I might be a little short of a full carboy.
At what point do you normally degas?
I've started thinking, again, after I add the f-pac, I will probably get a little sediment again.
At what point should I degass? If I degas prior to bottling, and there is any sediment at all in the carboy, it would stir it up, right?
But then If I rack it again and let it set before bottling I might be a little short of a full carboy.
At what point do you normally degas?