polamalu43
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I have a seven gallon bucket as a primary fermenter. When taking hydrometer readings from the wort, I have to open up the fermenter by taking off the lid because I do not have a spigot on the bottom.
When taking a reading after all of the krausen has subsided, will opening up my beer oxygenate the wort too much and cause off-flavors (i.e. wet cardboard taste) in my beer? I opened it up once to take a reading and once more to rack it. Both times were after the krausen subsided.
I also posted a question earlier about not having a proper airlock seal because of a defective grommet that had been pushed through the lid and falled into the wort. Does this mean that my wort, while it was fermenting, was also being exposed to oxygen and thus being imbued with off-flavors (i.e. wet cardboard taste)?
Thanks for your responses in advance. I brewed almost two weeks ago, and it's been bottled for almost a week. I will try my first one on Wednesday--2.5 weeks after brewing, 1.5 weeks after bottling. The beer is a weizen made from a kit.
When taking a reading after all of the krausen has subsided, will opening up my beer oxygenate the wort too much and cause off-flavors (i.e. wet cardboard taste) in my beer? I opened it up once to take a reading and once more to rack it. Both times were after the krausen subsided.
I also posted a question earlier about not having a proper airlock seal because of a defective grommet that had been pushed through the lid and falled into the wort. Does this mean that my wort, while it was fermenting, was also being exposed to oxygen and thus being imbued with off-flavors (i.e. wet cardboard taste)?
Thanks for your responses in advance. I brewed almost two weeks ago, and it's been bottled for almost a week. I will try my first one on Wednesday--2.5 weeks after brewing, 1.5 weeks after bottling. The beer is a weizen made from a kit.