Question at the end...I have a 1yo blended sour (YB Amalgamation and Melange). I primary pitched both into separate fermenters and let them go a month. I transferred them into purged kegs, set the lid, then hooked up a gas-out connector into a container of starsan, and let them go a year. I blended them (pushed out with CO2 into a purged keg) after a year and gave them another 6 weeks for a little secondary fermentation. They were then force carbed, so they have seen only a minuscule amount of O2. The beer is exactly what I wanted, smooth, delicate, fruity, lightly tart, and absolutely no off flavors from O2 pickup. Question: Since I have minimized the O2 at every step, would the bottles I fill benefit from some O2 pickup at bottling for little more complexity? I normally purge my bottles with CO2 before filling, and don't mind doing it this time as well if it will be more harm than good allowing a little O2 at bottling.
Not sure I'm smart enough to say this would happen (or not), but personally I would purge the bottles and keep oxygen as minimal as possible. My thoughts are anything oxygen added would not be desirable. What's your name for this concoction?
Just to put a bow on this thread, I’ve enjoyed both versions (purged and not purged). I struggle to taste a difference. So no harm but no increase in interest/complexity either.
