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Old 02-09-2011, 01:00 AM   #1
spiffcow
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Default Dropped my fermenter

So I dropped my fermenter the other day. No, it didn't burst (it's plastic), and it didn't even spill, but it did shake this crap out of it during high krausen. So, any bets on whether my dubbel is oxidized enough to taste like wet cardboard?



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Old 02-09-2011, 01:02 AM   #2
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Quote:
Originally Posted by spiffcow
So I dropped my fermenter the other day. No, it didn't burst (it's plastic), and it didn't even spill, but it did shake this crap out of it during high krausen. So, any bets on whether my dubbel is oxidized enough to taste like wet cardboard?
You don't mention if oxygen got in. Did it?


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Old 02-09-2011, 01:03 AM   #3
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No. Here's a cleverly hidden message:

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Old 02-09-2011, 01:05 AM   #4
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I'm just imagining the mess that would be created if it had been glass and it had burst.

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Old 02-09-2011, 01:06 AM   #5
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Should be fine! No air in, no oxidation!

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Old 02-09-2011, 01:08 AM   #6
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You don't mention if oxygen got in. Did it?
Yeah, probably.. I opened it up right before that to check the temperature.
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Old 02-09-2011, 01:12 AM   #7
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Quote:
Originally Posted by spiffcow

Yeah, probably.. I opened it up right before that to check the temperature.
Opening a fermentor to check temperature? Get yourself one of those stickers that does it for you. They're like 99 cents. I'm still trying to imagine how significant oxygen got in without spilling beer. I suspect you are fine. Do what the license plate says.
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Old 02-09-2011, 01:12 AM   #8
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Why does it matter if oxygen gets in? Doesn't oxygen get in when you rack to a secondary?

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Old 02-09-2011, 01:14 AM   #9
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the shaking up it got should create enough positive co2 pressure to force out any o2. rdwhahb

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Old 02-09-2011, 02:21 AM   #10
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Quote:
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Why does it matter if oxygen gets in? Doesn't oxygen get in when you rack to a secondary?
Not if you do it right. The idea when racking beer, weather to secondary or bottling is to keep it as smooth as possible. Keep the agitation to a minimum to keep oxygen out.

Supposedly, if you aerate your beer (after or during fermentation) it can give it the flavor of wet cardboard.

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Depends on how aerated the beer was...I've tasted very mild examples of wet cardboard and extreme examples that would be best described as wet cardboard pulled from a NYC restaurant dumpster in mid-July. It's a pretty unmistakable flavor.
That's one of the reasons why you're supposed to siphon your beer as opposed to just dumping it around in various containment vessels.


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Last edited by Elshupacabra; 02-09-2011 at 02:34 AM. Reason: Spelling and clarification
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