Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > General Techniques > Oak spirals causing oxidation?

Reply
 
LinkBack Thread Tools
Old 09-13-2012, 09:09 PM   #1
mixmasterob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Marietta, GA
Posts: 259
Default Oak spirals causing oxidation?

I recently racked (23 days ago) a big brown ale on top of an oak spiral which had been soaked in bourbon. I broke the spiral in half before adding it.

Maybe a week later I noticed some bubbles forming around the floating spirals. It's obviously not still fermenting, I tasted it yesterday and nothing is wrong with it. All I can think of is that the spiral created nucleation points and caused it to foam. I would imagine this wouldn't be good in terms of oxidation.

Any thoughts?

__________________
mixmasterob is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2012, 09:34 PM   #2
BigRob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 604
Liked 18 Times on 17 Posts
Likes Given: 1

Default

Oxidation requires oxygen, its just CO2 coming out of solution.

__________________
BigRob is offline
kylevester Likes This 
Reply With Quote Quick reply to this message
Old 09-13-2012, 09:51 PM   #3
mixmasterob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Marietta, GA
Posts: 259
Default

Ah ha. I hope this is the case. Thanks.

__________________
mixmasterob is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2012, 10:13 PM   #4
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,169
Liked 186 Times on 168 Posts
Likes Given: 45

Default

They do this in wine too...you do have some trapped are within the pores of the wood that works its way out but nothing of concern. This is why Budweiser Beechwood ages....lots of surface area and nucleation sites.

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2012, 05:29 PM   #5
jhall4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pleasanton, California
Posts: 149
Liked 11 Times on 10 Posts
Likes Given: 5

Default

Quote:
Originally Posted by helibrewer View Post
This is why Budweiser Beechwood ages....lots of surface area and nucleation sites.
Budweiser 'ages' on processed beechwood that can impart little to no flavor just so that the bottom fermenting lager yeast has plenty of surface area to settle on and still ferment. Budweiser's beechwood aging is an entirely different animal than aging on oak or any other flavorful hardwood.
__________________
jhall4 is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2012, 05:51 AM   #6
kylevester
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Lafayette, IN
Posts: 226
Liked 15 Times on 12 Posts
Likes Given: 7

Default

Quote:
Originally Posted by BigRob View Post
Oxidation requires oxygen, its just CO2 coming out of solution.
Yup.
__________________
kylevester is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oak Spirals in a keg. mixmasterob General Techniques 4 02-25-2014 10:01 PM
Oak Spirals theonlysurfnbeer General Techniques 8 06-11-2012 07:20 PM
1st lager causing concerns FLbrewnoob General Techniques 14 04-10-2012 10:58 PM
Using oak spirals for aging. Dukester General Techniques 3 03-15-2011 05:37 AM
Oak aging with spirals. oregonparamedic General Techniques 2 07-21-2010 09:44 PM