Hi guys,
So, I think I screwed up. I was brewing my second extract batch ever (a Porter) and was worried that the 3.5 gallons of wort I was chilling was going to get too cool when I topped up to 5 gallons in the carboy.
Without thinking I poured my 100F wort into the carboy with a funnel and of course being a carboy lots of splashing and glugging occurred. I then topped off with cold tap water to make 5 gallons and shook it up to mix.
Everything is happy, the little yeasties were impressive etc, etc, and all is well with the world. Then two days later I happened to be reading Palmer and he mentioned oxidation above 80F. I knew all this, but I forgot during the excitement of brewing, and now I am reading how my beer will taste like cardboard and am a bit apprehensive.
Should I be worried? What are the chances that my batch will taste off? Also, is this something that might not be noticeable for 2/3 weeks after bottling? Finally, would oxygen barrier caps help or has the damage been done?
I know there a lot of "is my batch ruined" threads and many advocate that even if it tastes off to wait a few weeks or months. If my beer does turn out to be oxidized though, it would probably get worse over time would it not?
Any advice, experiences would be appreciated.
So, I think I screwed up. I was brewing my second extract batch ever (a Porter) and was worried that the 3.5 gallons of wort I was chilling was going to get too cool when I topped up to 5 gallons in the carboy.
Without thinking I poured my 100F wort into the carboy with a funnel and of course being a carboy lots of splashing and glugging occurred. I then topped off with cold tap water to make 5 gallons and shook it up to mix.
Everything is happy, the little yeasties were impressive etc, etc, and all is well with the world. Then two days later I happened to be reading Palmer and he mentioned oxidation above 80F. I knew all this, but I forgot during the excitement of brewing, and now I am reading how my beer will taste like cardboard and am a bit apprehensive.
Should I be worried? What are the chances that my batch will taste off? Also, is this something that might not be noticeable for 2/3 weeks after bottling? Finally, would oxygen barrier caps help or has the damage been done?
I know there a lot of "is my batch ruined" threads and many advocate that even if it tastes off to wait a few weeks or months. If my beer does turn out to be oxidized though, it would probably get worse over time would it not?
Any advice, experiences would be appreciated.