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Old 10-09-2012, 01:40 AM   #1
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Default Aerate before secondary

Hi,

I am brewing Midwest's Bigfoot's Barleywine and just pitched to secondary with the champagne yeast. Should I have aerated before transfering to the secondary vessel? It's been three days and I have not seen any yeats action.

Thanks for any advice!


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Old 10-09-2012, 01:47 AM   #2
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No. No. No. And then no. No oxygen once fermentation has started.


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Old 10-09-2012, 02:15 AM   #3
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Quote:
Originally Posted by BrewKnurd View Post
No. No. No. And then no. No oxygen once fermentation has started.
Well, since you're brewing a big beer, I'll amend the above advice which is generally accepted and say: No oxygen after the first 24 hours or so unless it's a really big beer and you're adding a bunch more fermentables at the same time.

Sometimes in the case of a big beer, getting some extra aerobic growth in the early stages is a good thing. Also, when adding more fermentables, you can get away with some extra O2 since the yeast will have the chance to clean it up... but we're talking about REALLY big beers here, maybe 10%ABV (for a low/medium alcohol tolerance yeast) and above for one that's more tolerant.
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Old 10-09-2012, 02:29 AM   #4
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Quote:
Originally Posted by Sir Humpsalot

Well, since you're brewing a big beer, I'll amend the above advice which is generally accepted and say: No oxygen after the first 24 hours or so unless it's a really big beer and you're adding a bunch more fermentables at the same time.

Sometimes in the case of a big beer, getting some extra aerobic growth in the early stages is a good thing. Also, when adding more fermentables, you can get away with some extra O2 since the yeast will have the chance to clean it up... but we're talking about REALLY big beers here, maybe 10%ABV (for a low/medium alcohol tolerance yeast) and above for one that's more tolerant.
I would argue pitch enough yeast to begin with so you don't need a second period of aerobic growth. But if this method has worked for you, carry on!
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Old 10-09-2012, 02:41 AM   #5
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I don't understand the need for the Champagne yeast, but I don't see any reason to use O2 at this stage of the process.
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Old 10-09-2012, 02:42 AM   #6
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I could see why you would think that but I wouldn't. Seems way too risky.
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Old 10-09-2012, 02:50 AM   #7
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Quote:
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I don't understand the need for the Champagne yeast,
Maybe trying to get FG down a bit further Did it stall out at a much higher than expected FG???
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Old 10-09-2012, 02:52 AM   #8
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Normally, champagne yeast is used at bottling, after an extended period of conditioning has dropped too much of the yeast to the bottom and other beer yeasts can't handle the high alcohol environment. I really don't see much to gain from adding it to secondary. Probably better to add it to your bottling bucket.
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Old 10-09-2012, 03:04 AM   #9
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True, kind of defies, one of, the purpose(s) of secondary, doesn't it? Clarification. The fact that the OP mentions no action after 3 days lead me to wonder if it was an attempt to knock of some more gravity points.
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Old 10-09-2012, 08:33 PM   #10
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The "instructions" indicate that after the initial fermentation, the wort should transfered to a second vessel at which point the champagne yeast is added. My understanding of yeast and fermentation is that it is an aerobic process yet the "instructions" did not say to aerate. I am still seeing no activity which leads me to believe there may not be enough O2. The OG was 1.084 and after four weeks was stable at 1.020 for four days. Thank you for your advice!


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