East

Recipes 

I recently made NB bourbon barrel porter everything went smooth until tonight while transferring to my keg. I usually do not use a secondary fermenter since I have a conical but I needed to put this in a carboy to let it mix with the bourbon and oak, I bought a racking cane and used some tubing I had after a while I noticed that the tube was not completely sealed around the racking can and sucking in air, have I basically aerated my beer while transferring?! After a while the siphon stopped working leaving about a half gallon+ in the carboy. Is the beer in the keg going to be stale by the time its ready? I am drinking whats left in the carboy it is delicious uncarbed! I hope it is not ruined.

hooligan219

Recipes 

If you have co2 maybe aerate with co2 may help. Or keg it, pressurize it, and drink it.

2wide

Recipes 

I'm thinking maybe the bigger beers stand up to oxidation better than lighter ones--but not sure. The advice for a beer you think is aerated is to drink it up sooner rather than later. Tough medicine, right?

East

Recipes 

I hope it is not to big of an issue, it is in the keg I will give it a try in a week or so.

homebrewdon

Recipes 

Aeration is a bigger problem on the hot side, if its just from the racking cane you probably introduced a small amount air to the beer but probably not enough to alter the heavy flavors of the porter. You might have long term stability issues, just make sure you drink it fast. Regarding the beer in the keg, I'd use the set it and forget option and enjoy it.

East

Recipes 

Well if it tastes half as good as it did when I was putting it in the keg I don't think drinking it quickly will be an issue!

Shinglejohn

Recipes 

I had this happen once but it did not adversly affect the flavor of the beer. Your beer will be fine.

jessup

Recipes 

ditto. bought new tubing which was too loose and allowed aeration but it didn't make a noticable difference. you'll be fine.

__________________
Primary: vienna IPA, smoked porter, scottish 100/-, caramel cream ale, vanilla & cinnamon metheglin
set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)

joety

Recipes 

Are you sure it was sucking in air, or was dissolved CO2 forming bubbles around a nucleation point created by the joint?

__________________
Conical 1 - Belgian Stout
Conical 2 - Empty
Carboys - American Original Pale Ale
Secondaries - Empty
Kegged: Resurrection Milk Stout, House IPA, Strong Golden Tripel Summer Ale,Through a Mild Darkly, Schwarzbier, Gulden Draak, Alpha King, EdWort's Haus Pale, BLC
Bottled: Oaked Bourbon Porter
Planned: Kolsch II
Now Open: My new 10 gallon Kal inspired RIMS brewery

2wide

Recipes 

joety, I've never heard of this before. Can you elaborate?