pkpdogg
Well-Known Member
I'm asking my question after the fact, but thought I'd check with all of you to see if my logic is right.
I heated up some frozen raspberries (10min @ 160-deg) to add to my stout, let it cool, then dumped it into the secondary carboy before racking. Then I thought, hmmm, the yeast is going to kick into gear from the sugars in the fruit, they'll probably need oxygen too. So I shook the living hell out of the raspberry mush in the carboy, then racked my stout on top of it.
My thought was that any oxygen that I introduced to the stout was getting consumed/pushed out by the active fermentation (and boy is it active) and wouldn't cause the beer to go bad. Is this right? Or did I just commit a "no no"?
I heated up some frozen raspberries (10min @ 160-deg) to add to my stout, let it cool, then dumped it into the secondary carboy before racking. Then I thought, hmmm, the yeast is going to kick into gear from the sugars in the fruit, they'll probably need oxygen too. So I shook the living hell out of the raspberry mush in the carboy, then racked my stout on top of it.
My thought was that any oxygen that I introduced to the stout was getting consumed/pushed out by the active fermentation (and boy is it active) and wouldn't cause the beer to go bad. Is this right? Or did I just commit a "no no"?