Originally Posted by kingwood-kid
Don't squeeze it into a glass. It's unbelievably bitter, and awful in other ways. I see no problem squeezing it back into the beer. I think you probably introduce more oxygen by transferring, by stirring in your bottling sugar, or by letting your beer sit in an oxygen-permeable plastic pail for 2-4 weeks after fermentation has stopped.
Okay I will say this, you have provided the best feedback thus far, but perceptible oxidation in a plastic fermenter within 2-4 weeks is a stretch.
I keg, so I definitely have the ability to purge a container and minimize splashing, thus oxidizing the beer.
My initial thoughts weren't so much the obvious such as oxidation. It was more along the lines of...will I extract some vegetal flavors/compounds from the hops...
Regardless, thanks for the vote of confidence, and thank you for your comments.
Originally Posted by day_trippr
^^^ Oh boy, here we go...
To an extent kingwood is right, but to your comment, yes, that topic has beaten a dead horse with another dead horse...
No arguing in this thread please.
Originally Posted by Dave the Brewer
I don't know much about this kingwood kid, but I don't think I agree with anything he just said.
I would agree that the possibility of oxidation is real if one was careless and drizzled the "squeezed" beer into the resting beer, or squeezed the hops into a container without taking care to not splash or create any bubbles hence oxidizing the "pressed" liquid.
However, without turning this thread into a battle of who may be right, and who may be wrong, I am simply interested in any hard facts of why this may be a bad idea...other than, of course, oxidation...no matter what homebrewers do unless you have a closed system and purge everything post boil with co2, oxygen will creep into your final product somewhere.
Thanks for the input all, keep it coming!