85 Haro Designs
Well-Known Member
As a relatively newby brewer I had a question concerning something that I read recently about getting oxygen in your wort.
I've heard that allowing the oxygenation of your wort while transferring it from the brew kettle to 1st fermenting carboy is "GOOD" for it.
Can someone explain, somewhat scientifically why this is?
Why is oxygen at THIS stage good for it and not any other?
I was concerned that pouring the wort into a plastic funnel on top of a carboy containing the other 3 gallons of cold water was mixing too much oxygen into the first fermentor - until I read that this could be a GOOD thing?
2nd question - during bottling what if 2" of air were left in the top of a bottle rather than the recommended 1" air gap? Is that enough additional air to significantly effect taste / infection levels?
I've heard that allowing the oxygenation of your wort while transferring it from the brew kettle to 1st fermenting carboy is "GOOD" for it.
Can someone explain, somewhat scientifically why this is?
Why is oxygen at THIS stage good for it and not any other?
I was concerned that pouring the wort into a plastic funnel on top of a carboy containing the other 3 gallons of cold water was mixing too much oxygen into the first fermentor - until I read that this could be a GOOD thing?
2nd question - during bottling what if 2" of air were left in the top of a bottle rather than the recommended 1" air gap? Is that enough additional air to significantly effect taste / infection levels?