Air in Fermenter

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invmgmt

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I have a honey wheat in the fermenter for the past 11 days. I wanted to check the gravity so opened the fermenter, checked, and closed it. Question is...should I pump a little CO2 into the fermenter to remove the oxygen that is now on top of my wort where the natural CO2 was?

I know that oxygen is not good for the flavor of the beer and I want to leave it in the primary for another week or so.
 

khawk95

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What was the gravity reading? Anticipated FG? If it was still working, the yeast will produce natural CO2 and push the O2 out. I would say leave it be.
 

rlmiller10

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CO2 is heavier than air so unless you were stirring it up there should have had a layer of CO2 remaining on the beer.

Adding some CO2 will not hurt if you have it but should not be necessary.
 
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invmgmt

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khawk95, the gravity reading was 1.006. Estimated FG is 1.006
 
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invmgmt

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The beer has a little sour smell when I opened the fermenter. I am hoping that if I leave it in the bucket for an extra week the smell will disapate. I put nearly five pounds of honey in at flameout (10 gal batch). So, I thought that might be contributing to the smell at this stage in the process.
 
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