Originally Posted by chinkson
. From personal experience I think 3 weeks in the secondary is a lot of time, without the vigorous fermentation producing co2 to push out the oxygen, that's a long time to leave your beer in the secondary.
I don't know that I agree with that. Search around and you'll see HBT'ers who have had beer sit in secondary for a year. The co2 doesn't need to continuously be pushing oxygen out of the fermenter. Remember, airlock activity is not
a sign of active fermentation. co2 is more dense than oxygen and therefore, even when fermentation isn't rolling along as vigorously as it does in the first few days, it sits as a nice little "co2 blanket" ontop of your beer when its in the fermenter which protects it from oxidation even if there is not enough co2 to fill the entire head space of the fermentation vessel.
OP, are you brewing from kits? Making up recipes? following recipes that you find online? Just curious what you have and have not had success with.
Also, (and I'm going open a HBT can of worms with this one) have you considered skipping secondary all together and letting fermentation complete its course all in primary?
Lastly... Stirring the yeast in with a spoon? That just sounds like more more step for possible contamination to me... I simply pour my yeast directly on top of my wort and let it do its thing.