I brewed a wheat beer last weekend (you may have seen my post a few days back on the resulting explosion).
Anyway, this weekend I'm planning to rack from the primary into a secondary onto apricot preserves.
My question: should I re-aerate the wort when doing this since I'm really looking for another round of fermentation, or should I try to keep the aeration to a minumum to reduce the chance of oxidation?
If I had to guess, I'd bet that the beer has enough oxygen in it still for the yeast to do its thing, but I'd love to hear others thoughts...
Thanks!
Anyway, this weekend I'm planning to rack from the primary into a secondary onto apricot preserves.
My question: should I re-aerate the wort when doing this since I'm really looking for another round of fermentation, or should I try to keep the aeration to a minumum to reduce the chance of oxidation?
If I had to guess, I'd bet that the beer has enough oxygen in it still for the yeast to do its thing, but I'd love to hear others thoughts...
Thanks!