Munsoned

Recipes 

I brewed a wheat beer last weekend (you may have seen my post a few days back on the resulting explosion).

Anyway, this weekend I'm planning to rack from the primary into a secondary onto apricot preserves.

My question: should I re-aerate the wort when doing this since I'm really looking for another round of fermentation, or should I try to keep the aeration to a minumum to reduce the chance of oxidation?

If I had to guess, I'd bet that the beer has enough oxygen in it still for the yeast to do its thing, but I'd love to hear others thoughts...

Thanks!

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“While the rest of the species is descended from apes, redheads are descended from cats.” - Mark Twain

VTBrewer

Recipes 

I would just rack normally.

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• Fermenting: Cherry Stout
• On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

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ericm

Recipes 

don't re-aerate

22415 Brewery

Recipes 

I agree with both above.

However I would recommend that you take caution with your apricot preserves. Some preserves are not really 'preserves' but are really just thickened jams with un-fermentable corn-syrup added (with preservatives).

Read the ingredients label and make sure your apricot preserves are preservative-free...otherwise you might end up with a really sweet beer.

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Conical: Sweet Weak Beer
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Secondary: 'Nada
Bottled: Vroom Vroom Party Starter, Cream Ale, Stumbling Elephant Alt, Creme Brulee Stout, Dark Mild and ???
On Draft: Wheaten Porter, Double Red Galena
On-Deck: Light American Lager, Keezer Build Step 2

Spludge

Recipes 

x2 on not re aerating, just leave it be, it will be beer

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Schadenfreud Brewing
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Fermenting
Jamil's Russian Imperial Stout, RIS Partigyle, BierMuncher's Centennial Blonde, Denny Conn RyeIPA, BierMuncher's B.W. #2

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hopvine

Recipes 

Yeast needs oxygen to propagate, but not to consume the sugars.

Munsoned

Recipes 

Awesome. Thanks all. BTW, I misspoke when I said preserves. It's really just a 3 lb. can of apricot puree (the stuff that you can get at almost any HBS or online). It's preservative-free, but thanks for the insights on that anyway!

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“While the rest of the species is descended from apes, redheads are descended from cats.” - Mark Twain

VTBrewer

Recipes 

After you let it sit on the fruit for a few weeks, you may want to rack off the fruit to a tertiary for a few days, then to the bottling bucket. I find that helps keep the fruit out of the bottleing bucket.

__________________

• Fermenting: Cherry Stout
• On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

Recipes And Blogs: ClubHomeBrew

Edcculus

Recipes 

Definitely do not aerate. That will only increase chance of oxidation and staling. Not qualities you want in beer.