I aerated my first batch...

I just bottled my first(of many hopefully) batch. It is an IPA. Everything went really well until I tried to rack and bottle. I didnt really understand how the whole thing would work and I got so much air into the beer. I didnt get a full running stream. I know understand what i did wrong but there was alot of big air pockets and bubble, foam it was a real disaster. Wondering what you guys think I could expect? Ive heard that it may have a cardboard taste, or even be infected. So what do you all think I might be looking at?

Only time will tell.

Could have oxidized the beer and it might taste funny. Of course we've had a few bottles we've accidentally gotten a good bit of air in so we marked them and tasted them after conditioning. They tasted fine.

AtlanticBrewer said:

So what do you all think I might be looking at?

Click to expand...

Are you looking at an empty fermenter? Get brewing!

Bottling is probably the most splashy (splashiest?) part of the brewing process. A bottling wand really helps reduce that. I think your beer will turn out alright. Oxidation takes a while to affect the taste, from what I understand. I bet you'll drink it all up before then.

You don't have to worry about oxidation from some splashing while bottling. Think of it like smoking cigarettes. At worst it will shorten the life of your beer some. And chances it will die from being drunk before that hits.

dontman said:

You don't have to worry about oxidation from some splashing while bottling. Think of it like smoking cigarettes. At worst it will shorten the life of your beer some. And chances it will die from being drunk before that hits.

Click to expand...

This is the best description of it I have heard. ;

It takes a heck of a lot of O2 to oxydize your beer...more than normal racking activity, or even most of our more common boneheaded moves/mistake that we all make...our beer is hardier than most new brewers give it credit. Besides, oxydation is more of a down the road problem, the effects don't show up overnight...and even if we did introduce enough ppm's of O2 to damage it, most of the time we finish drinking the batch before it develops.

You almost need to be pumping an entire bottle of pure O2 into your wort to do enough damage...Nowadays it's even encouraged in higher grav (1.070 +) to introduce more O2 into the wort between 10-12 hours after yeast pitching (according to Chris White of Whitelabs)...an idea that was considered verboten not to long ago, but ideas change.

In otherwords, take proper precautions but don't obsess/worry about it.