grahamtillotson
Member
So this past weekend I went up to an all-dude cabin closing in Wisconsin (three days of fun for the price of taking a couple of docks out) and I brewed an IPA for distribution to the crew in a couple of months. Here is the situation I ran into -- wondering what to expect in the way of oxidization or other issues due to the travel. Feedback is much appreciated!
I realized from the start that the transport could cause issues, but I'm hoping that since I drove back when fermentation was starting that the batch should come out OK. I didn't expect to have to switch to a blowoff tube though, and I'm wondering if letting in oxygen like that (a very quick swap) could cause problems. Or would the active fermentation push the oxygen out quickly?
Graham
- Brewed late Saturday and pitched yeast (decent starter)
- Temps were good, around 60 degrees into the next day
- Strapped the bucket in and drove 5.5 hours back to Chicago
- Fermentation was going as of Sunday morning -- drove back around 2 PM
- Airlock was clogged and the lid was starting to dome when I pulled into the garage
- Got the bucket into the basement, sanitized a lid with a blowoff tube, and swapped it on to replace the airlock lid
I realized from the start that the transport could cause issues, but I'm hoping that since I drove back when fermentation was starting that the batch should come out OK. I didn't expect to have to switch to a blowoff tube though, and I'm wondering if letting in oxygen like that (a very quick swap) could cause problems. Or would the active fermentation push the oxygen out quickly?
Graham