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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > its amazing how much oxygen matters
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Old 11-01-2008, 10:21 AM   #1
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Default its amazing how much oxygen matters

My last few batches have been like this,

at about late day 1 or maybe day 2.... my airlock will be barely bubbling (1 bubble maybe every 10-20 seconds). So I crack the seal and open up the carboy up just for a second or so, briefly look inside, and then close it back up.

5 minutes later, the bubbling goes MAD!!! A bubble or two, every second!


Its amazing how reactive it is.

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Old 11-01-2008, 10:46 AM   #2
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Hmmmm... I'm not so sure that the oxygen is actuall yused by the yeast to make CO2, which is what bubbles out of the airlock. O2 is used to make new yeasties, methinks.

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Old 11-01-2008, 01:56 PM   #3
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Maybe you didn't seal it properly the first time... If you just opened it up to look inside, I'm not sure that too much oxygen would get in.

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Old 11-01-2008, 02:05 PM   #4
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^+1

Sounds like the seal wasn't properly set the first time.

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Old 11-01-2008, 03:57 PM   #5
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Correct me if I am wrong but as a newbie I've been doing a lot of reading.

If you just open the lid the air will get into the bucket but not into the wort itself. When you initially put the wort into the bucket you stir it to create oxygen bubbles in the wort. This is the oxygen that works with the wort + yeast to convert sugars into alcohol and produces co2. The oxygen thats inside the bucket will be pushed out by the newly created co2 therefore by opening the lid you are introducing very little oxygen that will be pushed out initially but in the long run the level of oxygen in the wort will be the same.

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Old 11-01-2008, 04:07 PM   #6
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Nope, you're right. The yeast use dissolved oxygen. Some will get in to the head space and will actually dissolve into the wort, but not in a significant enough quantity and certainly not in a couple of minutes.

Another possible explanation is that the OP agitated the bucket slightly and the extra bubbling is CO2 coming out of solution.

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Old 11-01-2008, 06:27 PM   #7
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I know the seal was fine..... but seriously, I've done this 4 batches in a row now. Opening the lid seems to give it that extra boost right as it starts to ferment.

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Old 11-01-2008, 06:36 PM   #8
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What you're seeing as a perceived benefit could be a very real detriment. Once the lid is on the fermenter, leave it alone. You're only asking for infection.

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Old 11-01-2008, 06:48 PM   #9
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how can you tell if it has an infection?

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Old 11-01-2008, 06:51 PM   #10
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RDWHAHB. If it gets infected, you'll know. It'll look, smell, and taste absolutely awful.

The point is: quit opening the lid.

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