oxidation

Primary fermentation just completed at 0.998 - apple wine shows no movement or bubbles, great result - 17.94%!. It took 12 days in primary bucket,and I syphoned off the total of 7L into two demijohns: trouble is, they are only about 75% full and the headroom, now that C02 production will have...

tl;dr using corny keg to act as blowoff vessel during fermentation while simultaneously purging the very same keg to act as my primary conditioning vessel After my last post on Reddit I have decided to spin up another batch and hope for the best by wedding date in 4 weeks. I took a lot of...

Hello all! So I brewed my first beer back in September (Deschutes Fresh Squeezed IPA clone) and it turned out pretty good. Anyway, I’ve been debating—and being harassed by my friends—what my next brew will be. I really want to do a NEIPA. It’s my favorite style, and what I will drink. However...

Hey, first post here so go easy on me. I have been brewing mostly wild fermented and mixed culture beers for about 6 years. I am aware of all of the standard answers about headspace and oxidation as well as the fact that these matters aren’t always so clear when it comes to mixed culture beer. I...

Hey folks, I'm making my first mead. I've done a little bit of beer brewing (about 20 batches), so I've got a little bit of understanding about some fundamentals. One thing that I'm worried about is that I might have really oxidized my mead when I was transferring it to secondary. It was still...

I typically don’t transfer to a secondary, but these were some big beers I wanted to rack over fruit. I am worried about all of that headspace - particularly the two small boys in the front. Would you be worried too? I purged both. Not sure if that helps - since I have never done it before. I...

Hello, I'm about to start a 5 gal batch of medium sweet mead in an 8 gal fastferment conical. I plan on using the collection ball to do the "racking" so the mead never leaves the conical until bottling. The aerating, degassing, and staggered nutrient additions look like they will be easy...

Hey y'all! Hear me out on this one and let me know if you think this might help. I've tried to brew 3 IPAs with dry hop additions and each one turned out oxidized. I wouldn't go as far as calling all of these NEIPAs, but they're similar. So far I have followed the general guidelines: 2...

Hi, Just getting into brewing and playing around with recipes etc making small 7.5l batches. I've read a lot about beers with higher hop contents having oxidation issues like NEIPAs, I'm just wondering at what level of hops to I need to worry about this? I'm currently mashing ready for a...

This is my first post, so bear with me... I've brewed about 4 or 5 batches (exclusively one gallon) this year so far. Usually an IPA-type of beer but also a porter and two american wheats. Given that I'm fairly new to home brewing, I like the idea of trying the beers weekly after bottling...

The Best Way to Save an Open Wine Bottle You're drinking wine and you realize you aren't going to finish the bottle. You know wine doesn't stay fresh for long once the bottle is opened. So how do you keep it as fresh as possible until you want to finish it? How long can you realistically wait to...

Hello, everyone. I brewed an APA about a week ago, and have had the end of the blow-off tube submerged in sanitized water the whole time. This morning, I went in to add some dry hops, and noticed that the tube fell out of the water. I looked at everything yesterday, and all was well, so I know...

So typically when I brew a NEIPA I have either a fridge or CO2 on hand for the transfer / cold crash process but now it is all in my shed (because, you know marriage). I ferment under pressure in converted sankees and need to get one out to the shed to cold crash. There is plenty of CO2 in the...

I did an NEIPA recently O.G. 1.060 and the homebrew store was out of the yeast I needed and it had to be brewed that day so I pitched RVA Hoptopper 2 1/2 months old with no starter :smh: (I knew better and said YOLO). Resulting beer is very fusel tasting which I can only think is due to...

Hey guys so I brewed up a batch of Barley wine about a week ago, 1.102. I haven't checked the FG, but with 5 days of aggressive fermentation and a healthy yeast starter I'm fairly confident it is fermented out. So my plan was to rack to secondary on oak cubes, but the smallest carboy I have is...

Hello! So exactly a week ago I started my first ever homebrew. I bought two gallon jugs of apple cider from Whole Foods, and left one as is, and the other poured 1.5 lbs of honey into. Then I added 1tsp of Yeast Nutrient (Urea and Diammonium Phosphate) and 1/2 tsp of pectic enzyme to each jug...

https://imgur.com/a/hZv0AZG I happened upon something I’ve never seen before. I’m fermenting a NEIPA 92% Extra Pale Maris Otter and 8% flaked oats. Mashed at 64C. Hopstand at flameout for 10min. Wort cooled while transferred to fermenter keg, the temp was ranging from 20-50C during the...

Hello everyone. I´m new in this forum and in the home brewing world too. I have done 5 batches of three different styles, but all of them had a unpleasant flavor. In this point I think that is important to say that in all batches, when I open the fermenter after 2 weeks of fermentation the beer...

Hello everyone, I'm trying to make my process as simple as possible, like probably most of you. As purging keg's seems like a big waste of CO2 and water purging is extra work. I've been wondering what if I ferment my beer and just transfer it to an unpurged keg with either a few points left...

Hi! I am a newbie; I started with kombucha and am now experimenting with elderberry wine (from concentrate or dried berries; I hope to harvest my own berries next year) as well as mead and graf. Our boiler is in the basement, so the basement is the same temp as the rest of the house. Right now...