Originally Posted by Turricaine
But in the other thread, posters are oxygenating their wort deliberately using O2 cylinders. Are you saying that the plastic is porous or that air can creep in through the lid of the container? Because O2 and H2O are molecularly around the same size so if the plastic was porous then wouldnt that mean the buckets would leak? Also I dont see that oxygenation should be a problem for beer but it would be able to score more credit over in the winemaking forum. I really have no interest in leaving my beer in a carboy for 6 months either, 6 weeks is still alot for beer.
Oxidation is a big problem for beer. Ever try a half empty keg 2 days after is has been tapped with a picnic tap? By pumping air into the beer, you are oxidizing it, which is why it will taste like vinegar after a few days.
People pump O2 into their beer prior to fermentation. This is a good thing as O2 is good for yeast. Once the fermentation is complete, O2 is bad.
I rarely ever leave my beer in a carboy for more than a couple of weeks, mainly because I don't have the storage capacity to keep it aging for that long. But many lagers require many weeks and months of conditioning. Many other beers improve with aging as well, not to mention barley wines and meade.