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I appreciate your response and will look at the links you posted. Until I do, I’m not convinced I have a lot of air getting back in my bucket. Certainly not permeating through liquid or plastic, at an appreciable rate. In any event, as stated, I use a bottling bucket, at which point my entire...

Will we ever know? I also posted above how Kellerbier was made with zero attention to oxidation. An open bung hole. An award winning beer apparently. It’s debatable that is what they “actually” did.

If it is not getting in, then I’d see my bucket collapse slightly too. Yes? Which it has done, if ever so slightly. I’m satisfied my container is as airtight sat it ever is during fermentation. I’m forging ahead.

Temp is down to 38. If air is getting in the bucket it’s not obvious. I don’t see any major compression on the bucket itself. Lid may have subsided a little-but hardly noticeable. If air is getting in, I’m willing to bet it’s minimal till I pop the airlock and add my concoction of finings...

FWIW now, and sorry to revive an older thread, but I use plastic fermentors and bottle. I’m not about to invest more time or money in the hobby beyond what I consider decent beers I already make, however oxidated they happen to have been, which in bottling is considerable. I brewed a fairly...

Got my lager cold crashing. Going to fine with gelatin. Then bottle. I’m breaking more rules. The LODO god is turning in his grave. I’m on the road to paint thinner for sure.

What’s done is done. My lager is out cold crashing for at least 24 hours now. I sealed the top of the airlock, so no air is getting in through that. At least not bubbling through. If air IS getting in, I suspect it to be minimal. Regardless, I am steaming forward with what some will now...

How did you make out? I am about a week behind. What did you decide?

I am in the midst of the exact same dilemma. I have my plastic pale at 38 degrees now and it’s dropped there over 24 hours. The real question being asked, in my opinion, is how much of an adverse affect will 02 exposure have during a cold crash, exposing to allow gelatin in. Even if you don’t...

Yes - siphon - sorry if I caused undue "horror" :) Yet, the Brulosophy experiment above described their "on purpose oxidation" as follows. " In order to maximize oxidation in the experimental batch, I cut a small length of vinyl tubing, attached one end to the spout on my Brew Bucket...

At what rate? I’d like to see the physics on that. Enough to make me care. Again, I will open the airlock to pour the entire content into a bottling bucket in a few days, so my aim is oxidation reduction, some clarity benefits, not O2 prevention. Already stated my entire process is open to...

The level of the airlock “has” changed in direction back towards fermentor. Initially it was mostly filled to the right. Now it’s levelled. If I had a leaking lid, as you theorize, then surely I’d see no change in the airlock. Air would just ingress through my leak, not try push water...

@mattman91 - What do yo do to achieve clarity? Do you care? Its my goal here. I dont use whiirfloc or any other process. I never cold crash either. Just bottle and drink :)

Fuel for the fire? While my process doesnt involve kegging, my transfer will not be as vigorous as decribed here, with little to no apparent difference in taste. Again, this beer will be consumed in 3-4 months tops. Everyones favourite site...

So pics of cooling ferment and airlock. Airlock has levelled out over 12 degree swing but not allowing air in. I think I might just drop to 40-45 degrees and add some gelatin. Lager as best possible in bottles.

This "award winning German lager" had very little care placed on oxidation during lagering. Indeed, uncorked is how their process was defined, allowing co2 to escape the cask, through a hole. Guess what, air gets back in. So whats to believe...

It certainly does. Storing Lagers in caves no less. Where they really at 32 degrees, these caves? All of them? Where they just cooler damp places, like cellars? The only way to debunk many homebrew myths and legends is to go try it, and see if you make decent beer or paint thinner. Not...

Yes - but i am pretty confident that during fermentation, any and all co2 escaped up through the airlock, and not the lid seams. That the reverse would happen for O2 being sucked back in. Perhaps naivley so. That all my previous attempts at beer have been oxidation free. Certainly up to the...

Think of all the farts you'll be avoiding!

Yes, that is what I meant. Monitoring the airlock, and temp has dropped around 8 degrees in 6-8 hours, and the airlock hasn't moved. Doesn't even show a pressure variance back toward bucket. Perhaps still too warm (52 degrees) . Sounds likely.