Superdave
Well-Known Member
Disclaimer: I am not doing anything crazy when filling the bottling bucket like splashing it around with a spoon; I am and will continue to be careful about splashing and won't introduce oxygen purposly. However, I wonder if this means that it isn't a big deal if a little bit of oxygen is splashed when starting the siphon, or if a bubble gets trapped in the fill tube or something. Basically, this thinking is helping me RDWHAHB.
So while bottling beer the other day, I was thinking about oxygen getting in there.
If I understand everything correctly:
Bottle conditioning relies on the yeast growing a bit, fermenting the sugar that was added at bottling time.
For the yeast to grow and ferment that sugar, they have to multiply.
The stage in yeast's life cycle where they are multiplying is the aerobic stage.
(Growing and multiplying-aerobic; actually digesting the sugars and fermenting-anaerobic.)
Co2, to some degree, "scrubs" oxygen from the beer.
So it seems to me that the yeast would use up any oxygen that might be introduced at bottling time, a very small amount may be beneficial, and the co2 would help remove any leftover oxygen.
Right? What step am I wrong in my thinking?
So while bottling beer the other day, I was thinking about oxygen getting in there.
If I understand everything correctly:
Bottle conditioning relies on the yeast growing a bit, fermenting the sugar that was added at bottling time.
For the yeast to grow and ferment that sugar, they have to multiply.
The stage in yeast's life cycle where they are multiplying is the aerobic stage.
(Growing and multiplying-aerobic; actually digesting the sugars and fermenting-anaerobic.)
Co2, to some degree, "scrubs" oxygen from the beer.
So it seems to me that the yeast would use up any oxygen that might be introduced at bottling time, a very small amount may be beneficial, and the co2 would help remove any leftover oxygen.
Right? What step am I wrong in my thinking?