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Old 03-15-2012, 09:14 PM   #21
chappyman7
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oh no... why is that?
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Old 03-15-2012, 10:14 PM   #22
landshark
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Stirring can add oxygen into the wort (now beer as it has alcohol present) and skunk it. However, oxygen also helps the yeasties out, as it encourages them. It's a good thing when you start fermentation, not after it's been going for 2 weeks.

When most people here say "Stir" on a brew, it is done by swirling the fermentation vessel to get the yeast cake back in suspension, or if additives have been added they want back in suspension. They are then allowed to settle back out before racking. During this "Stirring" process, the fermentation vessel remains closed so as to not allow oxygen into the beer or wine/mead.

 
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Old 03-15-2012, 10:31 PM   #23
Maxkling
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It just causes greater chance of oxidation, any time you induce oxygen into the solution after fermentation has started. Oxidation will become more detectable the longer it sits.
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Old 03-16-2012, 01:07 AM   #24
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Quote:
Originally Posted by landshark
Stirring can add oxygen into the wort (now beer as it has alcohol present) and skunk it...
Stirring/oxygen has nothing to do with skunking. Skunking is a result of hop compounds being molecularly rearranged when exposed to light. Ironically, this phenomenon has been shown the be lessened by the presence of oxygen!

Your advice though about not introducing oxygen post-fermentation is on point. Oxidation will accelerate staling and can cause some severe off-flavors.
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Old 03-16-2012, 02:07 AM   #25
chappyman7
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Yikes... why not Max? I didn't vigorously stir it, just gently made a whirlpool with a long spoon.
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In primary: Lemon Lime Hef, Double Jack IIPA clone

Seconday: Cascade Pale ale, EdWort's Apfelwein

Tap 1: I-Bre-A(Wheat IPA inspired by my girlfriend)
Tap 2: Hef Off!
Tap 3: EdWort's Apfelwein
Tap 4: empty *gasp

 
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Old 03-16-2012, 06:04 AM   #26
chappyman7
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Mar 2012
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sry my browser wouldnt refresh properly earlier disregard that^ thanks for the info guys ill keep you posted
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In primary: Lemon Lime Hef, Double Jack IIPA clone

Seconday: Cascade Pale ale, EdWort's Apfelwein

Tap 1: I-Bre-A(Wheat IPA inspired by my girlfriend)
Tap 2: Hef Off!
Tap 3: EdWort's Apfelwein
Tap 4: empty *gasp

 
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Old 03-16-2012, 09:10 PM   #27
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Quote:
Originally Posted by JLem View Post
Stirring/oxygen has nothing to do with skunking. Skunking is a result of hop compounds being molecularly rearranged when exposed to light. Ironically, this phenomenon has been shown the be lessened by the presence of oxygen!
Ahh. I knew it did something to screw things up

 
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