I'm new to brewing and going on my fourth batch. I've scoured this resource and others to find out that oxygen can affect beer in a couple negative ways at various points in the brewing process. What I'm not quite clear on is how, when, to what extent, and to what likelihood the various oxygen contact points affect the beer. I've listed below some seemingly necessary points where the beer would come in contact with air. Can anyone share with me where the greatest risk is (and what the negative outcome would be) and the common methods to prevent? Or, is it just going to happen and isn't a big deal?
-Moving from primary to secondary (if doing so)--It seems necessary for there to be air contact, so how much is contact does it take for negative outcomes?
-Checking the specific gravity during fermentation when using an opaque fermenter
-For whatever reason, coming up short of 5 gallons, such that there is more space than ideal in the secondary fermenter (if using a secondary)
-If not using a secondary, and adding hops to primary for dry hopping purposes
-Stephen
-Moving from primary to secondary (if doing so)--It seems necessary for there to be air contact, so how much is contact does it take for negative outcomes?
-Checking the specific gravity during fermentation when using an opaque fermenter
-For whatever reason, coming up short of 5 gallons, such that there is more space than ideal in the secondary fermenter (if using a secondary)
-If not using a secondary, and adding hops to primary for dry hopping purposes
-Stephen