DarkUncle
Well-Known Member
Just a question here as I was reading Palmer's book. How would one know if the wort did not have enough oxygen in it when the yeast was pitched? And how would this affect the final taste of a beer?
My fermentation started up within 12 hours but pretty much died down to nothing after 3 or so days. May have bubbled a little here and there but I did not want to leave the fridge door open too long and warm up my fermentation chamber to find out. Just wondering if perhaps the oxygen may have been depleted early on because of not having enough in the first place. And if so, what will that do to the taste of my beer?
Oh, and it looks like I definitely had some suck back of the airlock. My Grey Goose level went down to half of where it had been in the airlock. (Yeah I know but I didn't have any cheap vodka laying around at the time ) Is some suck back normal or perhaps a sign of something?
My fermentation started up within 12 hours but pretty much died down to nothing after 3 or so days. May have bubbled a little here and there but I did not want to leave the fridge door open too long and warm up my fermentation chamber to find out. Just wondering if perhaps the oxygen may have been depleted early on because of not having enough in the first place. And if so, what will that do to the taste of my beer?
Oh, and it looks like I definitely had some suck back of the airlock. My Grey Goose level went down to half of where it had been in the airlock. (Yeah I know but I didn't have any cheap vodka laying around at the time ) Is some suck back normal or perhaps a sign of something?