LVBen
Well-Known Member
I get oxidation in all of my bottled beers. I might have to start purging the bottles with CO2 first.
I just let the bottling wand fill till it comes up even with the top. swish an o2 cap in star-san, & place it on the bottle till I have 12 or so. Then go over them with the Red Baron. Perfect heads space every time,great beer flavors that improve a couple weeks longer than before!
I get only a trace of foam on the surface. No need to induce it. Commercial bottling machines do that only because of the speed they're run at.
Commercial machines do it because they are bottling beer that is already carbonated, not because of the speed. It is good to induce in this case to flush the bottles of any possible O2.
When you are bottling uncarbed beer with a bottle wand, even though the beer crests the top of the bottle, once you pull the wand out, O2 is going back in. However, this O2 should then be reabsorbed by the yeast once they start fermenting the priming sugar.
Once active fermentation is over, if not sealed, your vessel breathes in and out with changes in temperature and pressure...
...The conditioning effects of the yeast cake only last a few days to a week after you've reached final gravity. If you have the capability to purge your secondary with CO2 and push with CO2, your beer is much better off bulk aging in a sealed secondary with minimal headspace. There is still plenty of yeast in suspension to handle further conditioning.
i don't doubt anything you have posted, but I think the key concept is that CO2 is constantly being produced during fermentation.
For your water and alcohol example. If you started with 50/50 water to alcohol and then stuck a water hose in there and left it on, the water % would eventually approach 99%. Sure you could likely never get rid of 100% of the alcohol, but practically, it would be all but gone.
By the time fermentation is complete, I would think that C02 is the predominant gas in a carboy.
I've always wondered about the push on HBT for long primary fermentation by some of the same people who say that their air-locks never bubble. Once active fermentation is over, if not sealed, your vessel breathes in and out with changes in temperature and pressure. That O2 being introduced does not take long to disperse throughout the headspace. And being in a primary with the beer being exposed to a lot of surface area only compounds the situation.
The conditioning effects of the yeast cake only last a few days to a week after you've reached final gravity. If you have the capability to purge your secondary with CO2 and push with CO2, your beer is much better off bulk aging in a sealed secondary with minimal headspace. There is still plenty of yeast in suspension to handle further conditioning.
That's called volume displacement. It gives the proper head space for our application. They fill those bottles so fast,they only stop for a second or two. You can't help but get some foam. Besides,I used to be able to fix my own machines (automation machines) that had to run like that. So I know something about them. I can see your point about force carb. It just comes down to taking advantage of something the machine would do at that speed anyway.
The o2 caps help absorb that little bit in the head space over a couple days,as I currently understand them. So it's all good. Just can't help making that observation after working with big machines for nearly 31 years.
AnOldUR said:The conditioning effects of the yeast cake only last a few days to a week after you've reached final gravity. If you have the capability to purge your secondary with CO2 and push with CO2, your beer is much better off bulk aging in a sealed secondary with minimal headspace. There is still plenty of yeast in suspension to handle further conditioning.
like thisIf you have the capability to purge your secondary with CO2 and push with CO2, your beer is much better off bulk aging in a sealed secondary with minimal headspace. There is still plenty of yeast in suspension to handle further conditioning.
like this
Nice! The only thing I'd show different is the smaller size of the secondary and its conical shape at the top that allows it to be filled to the neck reducing surface area. In theory there shouldn't be any O2 in there, but it's better to be safe. If you cold crash before you keg you'll probably get some suck back.
Wonder if anyone has ever put a balloon on one of the stems of a carboy cap and forced CO2 into the other to blow it up. As the beer cooled from cold crashing it'd only suck in CO2.
I know! OCD at its best.
Nice! The only thing I'd show different is the smaller size of the secondary and its conical shape at the top that allows it to be filled to the neck reducing surface area. In theory there shouldn't be any O2 in there, but it's better to be safe. If you cold crash before you keg you'll probably get some suck back.
Wonder if anyone has ever put a balloon on one of the stems of a carboy cap and forced CO2 into the other to blow it up. As the beer cooled from cold crashing it'd only suck in CO2.
I know! OCD at its best.
Since none of my friends brew I have only ever tasted my own home brew. So what does oxidized beer taste like? I have only read that o2 is bad for the beer so I have tried to minimize the exposure. Everything I have said is based on my education. Does oxidized beer taste "undrinkable"?
Possibly at a certain level. Usually it's just a stale, cardboard taste. Almost a feeling rather than a flavor. It may be easily detectable if someone were looking for it, but still not strong enough to keep someone from drinking the beer.
Enter your email address to join: