Agitating Beer in the Secondary? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Agitating Beer in the Secondary?

Reply
 
Thread Tools
Old 01-29-2013, 05:49 AM   #1
Backside_Attack
Recipes 
 
Jan 2013
Santa Barbara, CA
Posts: 3


will giving a beer conditioning in the secondary a gentle swirl every once in a while affect it in any negative way? My reasoning for doing this is below:

I have been brewing a Wheat Beer (extract from Northern Brewer) and after two weeks in the primary I racked it to the secondary top of 4.5 pounds of frozen/pasteurized raspberries. It initially developed I nice secondary krausen that has since fallen back in but a good 1/3 of the raspberries are still floating on top of the beer. Since mold usually grows in a substrate in contact with air (be it anaerobic or not) I try to give the carboy a gentle swirl once a day or so to more-or-less submerge the fruit into the nice acidic/alcoholic/anaerobic liquid until the gas pushes it back again.

Most of the trub stays sedimented when I do this, this picture was taken shortly after one of the "swirls". What do you think am I damaging the beer? (brand new brewer by way, this is my first batch)


 
Reply With Quote
Old 01-29-2013, 05:57 AM   #2
oldstyle69
 
oldstyle69's Avatar
Recipes 
 
Mar 2011
chicago, il
Posts: 551
Liked 50 Times on 46 Posts


i would frown at you if i saw you swirling your unfinished beer. your added more O2 in to your beer and you really dont want too...id say leave it alone till its done.
__________________
___________
Every time you think you're someplace fresh and new, someone has already been there and written Fu#k you on the wall

 
Reply With Quote
Old 01-29-2013, 04:41 PM   #3
Backside_Attack
Recipes 
 
Jan 2013
Santa Barbara, CA
Posts: 3

ah... point well taken

 
Reply With Quote
Old 01-29-2013, 04:54 PM   #4
HopsMan
Recipes 
 
Apr 2010
Minnesota
Posts: 192
Liked 8 Times on 6 Posts


You should be releasing CO2 when you swirl, most beer will have some CO2 after primary fermentation. I swirl my secondaries all the time when dry hopping, I get a few bubbles out of the airlock and stop. No issues as of yet from doing so.

 
Reply With Quote
Old 01-29-2013, 08:52 PM   #5
scottland
Recipes 
 
May 2010
Chandler, AZ
Posts: 2,116
Liked 156 Times on 114 Posts


While I'm not against swirling a primary or secondary, I don't see it helping your cause here. If you're concerned about microbe growth, try crushing up some campden tabs, and gently mix the powder into the secondary. That should stunt any growth, if there is any. I am assuming that you are kegging. Don't do this if you plan to bottle condition the beer, as the campden will stunt the yeast as well.
__________________
http://www.bertusbrewery.com/

 
Reply With Quote
Old 01-30-2013, 06:10 PM   #6
Eddiebosox
Recipes 
 
Jan 2010
DC, Washington DC
Posts: 247
Liked 5 Times on 4 Posts


Quote:
Originally Posted by oldstyle69 View Post
i would frown at you if i saw you swirling your unfinished beer. your added more O2 in to your beer and you really dont want too...id say leave it alone till its done.
Yes. I sadly had no idea this would happen and my recent IPA I swirled it in the secondary to agitate the hop pellets thinking it would make it hoppier. I ended up with radically oxidized beer. I still dont know how the 02 gets in when I have an airlock on there, but that's what happened...
__________________
Primary
Chocolate Hazelnut Imperial Porter

Kegged
House Bitter

 
Reply With Quote
Old 01-30-2013, 07:39 PM   #7
HopsMan
Recipes 
 
Apr 2010
Minnesota
Posts: 192
Liked 8 Times on 6 Posts


Quote:
Originally Posted by Eddiebosox View Post
Yes. I sadly had no idea this would happen and my recent IPA I swirled it in the secondary to agitate the hop pellets thinking it would make it hoppier. I ended up with radically oxidized beer. I still dont know how the 02 gets in when I have an airlock on there, but that's what happened...
Did the beer foam at all when you swirled? There should be enough CO2 in suspension and in the carboy, assuming the airlock is floating, that oxidizing shouldn't be happening in the secondary. There is certainly a risk when transferring to the secondary, but once it's there, and there is a CO2 blanket, you shouldn't have problems with oxidization.

 
Reply With Quote
Old 01-30-2013, 08:44 PM   #8
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts


Quote:
Originally Posted by oldstyle69 View Post
i would frown at you if i saw you swirling your unfinished beer. your added more O2 in to your beer and you really dont want too...id say leave it alone till its done.
If you are using an airlock then you won't be adding any more 02. Any O2 that gets in while you racked will (was) consumed pretty quickly by the yeast. So as long as you keep the fermentor sealed, feel free to swirl away and there is no O2 in there to cause any problems
__________________
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

 
Reply With Quote
Old 01-30-2013, 08:48 PM   #9
bknifefight
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
PA
Posts: 1,956
Liked 111 Times on 82 Posts


The added fruit fermented out, filling any headspace of the secondary with CO2. Swirling it will not oxidize the beer.

 
Reply With Quote
Old 01-30-2013, 09:15 PM   #10
Eddiebosox
Recipes 
 
Jan 2010
DC, Washington DC
Posts: 247
Liked 5 Times on 4 Posts


I have no idea how it happened. I take care when racking to secondary not to aerate, so I just thought the only thing that could've done it was swirl it. regardless, from now on I don't rack to secondary at all, even on hoppy IPAS that i dry hop. Everyone i talk to at my homebrew club says the yeast cake doesn't affect flavor if you're just dry hopping for an extra week. If I was aging something like a barleywine maybe., but then I would just bottle quick and age it in the bottles.
__________________
Primary
Chocolate Hazelnut Imperial Porter

Kegged
House Bitter

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Agitating Yeast tokolosh General Techniques 4 01-23-2012 10:07 PM
Why the hate on agitating? nickharbour Bottling/Kegging 14 05-13-2011 02:45 PM
On agitating the brew...? Upship Fermentation & Yeast 7 04-25-2011 10:57 PM
Agitating Keg at low PSI troutab81 Bottling/Kegging 14 02-25-2010 08:10 PM
agitating the secondary TacoGuthrie Beginners Beer Brewing Forum 3 04-18-2009 03:19 PM


Forum Jump