smizak
Well-Known Member
Hi guys.
I was having a thought that might provoke me to do an experiment. I have always, of course, been careful when racking a finished beer to the bottling bucket for fear of oxidation. However, since the fermentation process is starting again with the addition of priming sugar, won't any available dissolved oxygen be used up by the yeast in the bottle during the re-fermentation? I was thinking that there may be a maximum amount that a given yeast cell count can absorb, or in that process produce off flavors that are not a result of oxidation.
Any thoughts?
I was having a thought that might provoke me to do an experiment. I have always, of course, been careful when racking a finished beer to the bottling bucket for fear of oxidation. However, since the fermentation process is starting again with the addition of priming sugar, won't any available dissolved oxygen be used up by the yeast in the bottle during the re-fermentation? I was thinking that there may be a maximum amount that a given yeast cell count can absorb, or in that process produce off flavors that are not a result of oxidation.
Any thoughts?
