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WTexan 10-09-2012 06:04 PM

Aeration
 
I added continual aeration to my system during my last brew day. I was looking forward to trying the beer when finished but, when I tried it had an off taste, it was hard on my tongue almost like paint thinner.
So my question is this could I have over oxygenated and if so what is the best way to control using continual aeration?

fixitoscar 10-09-2012 06:07 PM

describe what continual aeration is. the taste you are talking about sounds like over aeration.

cooper 10-09-2012 06:11 PM

What was your recipe and your steps?

WTexan 10-09-2012 06:11 PM

Quote:

Originally Posted by fixitoscar
describe what continual aeration is. the taste you are talking about sounds like over aeration.

I adde a T that my my wort runs threw but in the middle I add a .5 stone. So the wort never slows down. I turn on the oxygen and let the wort flow over the stone.

WTexan 10-09-2012 06:13 PM

Quote:

Originally Posted by cooper
What was your recipe and your steps?

It was just a brown ale. Nothing special I was showing a friend how to brew extract.

TopherM 10-09-2012 06:14 PM

Did you buy a pond pump type aeration system, or a pure O2 system?

About 15 minutes of aeration will properly oxygenate the wort for yeast health. You would really have to literally do it for 30-45 minutes + to over aerate, and if you did, the off taste would be more like stale/cardboard, not paint thinner, so I don't think you over aerated.

Paint thinner/acetone off flavor would be associated more with out of balance alcohol or fusel alcohols. Did you add any simple sugars to your recipe that were not in the original recipe, like sugar, brown sugar, DME, LME, honey, etc.? Did you ferment at a relatively high temp, like 70+? Those would be the common culprits.

WTexan 10-09-2012 06:19 PM

Quote:

Originally Posted by TopherM
Did you buy a pond pump type aeration system, or a pure O2 system?

About 15 minutes of aeration will properly oxygenate the wort for yeast health. You would really have to literally do it for 30-45 minutes + to over aerate, and if you did, the off taste would be more like stale/cardboard, not paint thinner, so I don't think you over aerated.

Paint thinner/acetone off flavor would be associated more with out of balance alcohol or fusel alcohols. Did you add any simple sugars to your recipe that were not in the original recipe, like sugar, brown sugar, DME, LME, honey, etc.? Did you ferment at a relatively high temp, like 70+? Those would be the common culprits.

TopherM

Yes I did add some liquid sugar and my wife did unplug my refrigerator on me by accident. When I found it the next morning it was at 80 digress.
Also I am using the O2 in the red bottle like you get from Lowes are Home Depot.

fixitoscar 10-09-2012 06:20 PM

Quote:

Originally Posted by WTexan (Post 4483622)
I adde a T that my my wort runs threw but in the middle I add a .5 stone. So the wort never slows down. I turn on the oxygen and let the wort flow over the stone.

If you are using pure o2 then its possible you are over aerating.
If its an aquarium pump its pretty much impossible to over aerate.

Using pure o2 and a .5 stone i do a liter a minute for a minute and a half.

cooper 10-09-2012 06:22 PM

Did you do a full boil extract batch? How much water did you use to steep your specialty grains in? I've had problems with tannin extraction in the past by steeping my specialty grains in 5.5 gallons of water and the PH getting way too high.

WTexan 10-09-2012 06:23 PM

Quote:

Originally Posted by fixitoscar

If you are using pure o2 then its possible you are over aerating.
If its an aquarium pump its pretty much impossible to over aerate.

Using pure o2 and a .5 stone i do a liter a minute for a minute and a half.

Fixitoscar

Is the liter a minute with the wort in the carboy are running over it as I described?


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