add oxygen after 4 days fermentation ?

[MarcusKillion]

So I made a blonde at OG 1.070 . Used one packet US05 rehydrated and one packet Danstar Nottingham sprinkled in . Fermentation went nuts and 4 days later it is 1.014 about 7.35% ABV . But I want to make sure that it ferments out good and having not done a beer quite this big I am not sure how low that gravity should go .
I did not oxygenate much . Just stirred it a like I do any 1.050 or so beer . Probably should have gave it more oxygen I think .

Question is - is this low enough gravity ?
Can I or should I go ahead and blast it with some pure oxygen to make sure the yeast did not run out ?
I read some info on here that big breweries do this sometimes .

 

[lumpher]

with an og of 1.070, and those yeasts, it's done. let it sit for 2-3 weeks total to clean itself up, then bottle. DO NOT oxygenate after it starts fermenting; it'll ruin it pretty quick by going stale.

 

[MarcusKillion]

Thanks for that very fast reply . I was fixing the title and there you were .
Okay sounds like a good idea .
I tasted this stuff a bit ago when drawing some off for gravity checking and it tasted like oranges and was quite a burnt orange color . Not sure where that came from .

Wow . I had so many problems on brew day which you can read in post 683 of What are the mistakes you made .... But any way I just realized that I forgot to add in the last hop addition 10 minutes of Kent Goldings ! Perhaps this is the flavor problem . ( house filled full of kids and ex just as I was finishing boil ) Oh well .

So now what do you think about heating up the kent goldings in whiskey or vodka or everclear and then pouring in the fermenter maybe in a few days or so as a dry hop ?

 

[lumpher]

for dryhopping (which is wrong for a blonde), you don't have to do anything to hops to sanitize them; they're good as is. hops are naturally resistant to bacteria

 

[feinbera]

Maybe make a hop tea? I don't really know much about the technique from personal experience, but, seems like maybe that'll give you some flavor as well as aroma, and thus be a better substitute for the missed 10-minute addition than a straight dry hop, which will basically just be aroma.

Also, don't sweat the vodka -- people dry-hop all the time by just chucking the hops in without worrying about sanitizing them -- including me, with home-grown hops in nasty urban air, no issues yet!

 

[MarcusKillion]

I was just thinking of the alcohol so that the flavor of the hops would be easy to distribute into the beer . Dry hopping my last two batches seemed to not be as good as I thought . Thought it needed far more hops than I added . So I thought pouring it in and gently mixing it around would give more flavor than just sitting it in the beer and doing nothing and perhaps use only the ounce of hops I was going to use for the 10 minute boil.

 

[MarcusKillion]

I dry hopped a no boil kit blonde and a pilsner . Just dropped the hop pellets in a secondary and let them sit a few weeks . Pretty good but needed more hops than I used .
I think I will make the tea on this so as to get that flavor that is missing .
That was one bad brew day . Should have stopped before I started the mash .

 

[tonyp063]

with an og of 1.070, and those yeasts, it's done. let it sit for 2-3 weeks total to clean itself up, then bottle. DO NOT oxygenate after it starts fermenting; it'll ruin it pretty quick by going stale.

Concur.

Leave it alone & it might turn out to be the best beer you ever made.
Muck with it by adding O2 & you're pretty much guaranteed to screw it up big time.

Also, indulge in patience. Let some of it sit conditioning well longer than you think it should. Weeks longer.

You might be pleasantly surprised.