Now, what's the deal with taking the oxygen out of a carboy with CO2?
I've talked to some serious homebrewers and they do this all the time, but I haven't found anything on this site about the procedure.
Is this personal preference or necessary?
I've talked to some serious homebrewers and they do this all the time, but I haven't found anything on this site about the procedure.
Is this personal preference or necessary?