Whirlfloc in a Witbier

evandam · 06-30-2008, 05:41 PM

OK so I brewed this weekend and as always I messed something up. Well several things.

First I added a Whirlfloc tablet at the beginning of the boil. I was thinking I was adding the anti foam stuff just got mixed up. What effect does a Whirlfloc tablet have when boiled for 60min?

Second my pump and stone that I use to aerate the beer was not working so I just siphoned from the pot into the carboy going through a mesh filter and kinda splashing it around. You think this will be enough aeration? Also If it is not can i slosh it around later (Say a week from now) to re suspend the yeast and aerate it once I figure out what the issue is with the pump.

Thanks in advance.

RICLARK · 06-30-2008, 05:48 PM

At 60 min I dont think the whirlfloc will do anything. Putting it in at 15 dissolves it so it can cling to the proteins and at 60 will probably dissolves it into nothing. Your second question - Im pretty confident your aeration will be just fine.

Redweasel · 06-30-2008, 06:29 PM

If you want to resuspend your yeast please don't "slosh" it around. You don't want it to get oxidized. If you want to gently swirl that would be just fine. Just try to keep from spashing.

littlehop · 07-01-2008, 04:06 AM

I'm a little confused about being worried about airation after fermentation has taken place, but while its still in the primary. If co2 is heavier than oxygen, and the co2 is bubbling out all of the oxygen in the headspace of my primary, then if i shake my carboy without removing the airlock first were does the air come from.

Redweasel · 07-01-2008, 04:29 AM

Well, if it is still bubbling then there is no need to shake it.

ruppe · 07-01-2008, 05:33 AM

This is the way I always aerate, and have never had a problem. By the way good point by littlehop.

evandam · 07-01-2008, 02:21 PM

I was suggesting taking the lid off to try and introduce some oxygen assuming I had a stuck fermentation due to a lack of oxygen. Then shaking it up. I had 2 batches the one in the carboy is off and running, the one in the bucket is not so much, but this could just be a little bit of a bad seal. We shall see in a couple of weeks.

fishops · 07-02-2008, 03:25 AM

Quote:

Originally Posted by evandam

I was suggesting taking the lid off to try and introduce some oxygen assuming I had a stuck fermentation due to a lack of oxygen. Then shaking it up. I had 2 batches the one in the carboy is off and running, the one in the bucket is not so much, but this could just be a little bit of a bad seal. We shall see in a couple of weeks.

really really really don't aerate after fermentation has started. I learned this the hard way, and ended up with oxidized cardboard flavors that took months for the yeast to clean up in the bottles.

evandam · 07-02-2008, 02:29 PM

Quote:

Originally Posted by fishops

really really really don't aerate after fermentation has started. I learned this the hard way, and ended up with oxidized cardboard flavors that took months for the yeast to clean up in the bottles.

It is my understanding that if there is insufficient oxygen then the fermentation may not start at all, or will be very slow because the yeast cannot reproduce properly. I'm still not seeing any airlock activity other than a few of the fine bubbles and the 3rd piece of the 3 piece airlock is pushed up. Since it is in a bucket, I guess it could just be that I have a bum seal and the CO2 is getting out somewhere else. Sunday will be a week and I will probably crack it open and take a hydro reading and see what if anything is going on. I will update then.