Condensation in Primary, dripping-> oxygenation?

[DerStoff]

Hello all, got a slight worry (as all n00b brewers do) which I hope is nothing serious, but I'll ask anyway:

It's quite cold chez moi and my FV bucket is in a water bath set up. The level of water outside the FV is just about flush with the beer inside, and the water in the bath is heated using an aquarium heater. I've got an lcd thermo on the FV and a digital thermo in the water bath. The temperature of the brew stays between 19c(66.2F) and 22c(71.6F) (I'm brewing with US-05 so i know that upper limit is slightly too high...my aquarium heater isn't the most accurate).

Anyway, the ambient temperature in my garage (where the FV/water bath sit) is and has been floating from 0c(32F) to no more than 9c(48F).

Because of this, there is considerable condensation under my bucket lid (had a look when I went to dry hop yesterday). Sorry no pic, but the beer had a few floating bits (looked pale brown in colour and seemed to be yeast bits from other pics I've seen), but also, slightly alarmingly, some very light, thin bubbly type foam. At first I thought fermentation wasn't quite done but my FG is 1.010 as it should be so I don't think there's much fermenting happening.

Here is my question: are these types of thin, light foam things normal after fermentation is done (also been 11 days since brewday)?

I suspect that the condensation forming under the lid is dripping onto the beer (yes I sanitised my lid all over before you ask) and possibly adding oxygen!!!

The distance from underside of lid to beer level is about 5-6 inches.

Can anyone reassure me that such drips won't be oxygenating it too much? I suspect there's a good layer of co2 hovering over and that any light splashes from dripping is only flapping about in that co2 layer...but I'm a bit worried.

Thanks for any help you can give (ps I can't RDWHAHB because it's my first one )

 

[Cpt_Kirks]

You can't add oxygen that is not present in a sealed container.

Fermentation creates all kinds of foam and crap.

Relax, don't worry, have a homebrew.

 

[DerStoff]

Thanks for putting me at ease. I did open the lid briefly to add my hops, but I don't know how much oxygen enters doing this...suspect(hope) negligible amounts.

Thanks for your help, and sorry for being a reassurance whore

 

[IffyG]

You don't really need to worry about oxidation unless you are vigorously whipping the beer to a froth. The only time I've ever experienced any oxidation was when I re-aerated a finished beer because I was too stupid to figure out my refractometer...

 

[NuclearRich]

Hello all, got a slight worry (as all n00b brewers do) which I hope is nothing serious, but I'll ask anyway:

It's quite cold chez moi and my FV bucket is in a water bath set up. The level of water outside the FV is just about flush with the beer inside, and the water in the bath is heated using an aquarium heater. I've got an lcd thermo on the FV and a digital thermo in the water bath. The temperature of the brew stays between 19c(66.2F) and 22c(71.6F) (I'm brewing with US-05 so i know that upper limit is slightly too high...my aquarium heater isn't the most accurate).

Anyway, the ambient temperature in my garage (where the FV/water bath sit) is and has been floating from 0c(32F) to no more than 9c(48F).

Because of this, there is considerable condensation under my bucket lid (had a look when I went to dry hop yesterday). Sorry no pic, but the beer had a few floating bits (looked pale brown in colour and seemed to be yeast bits from other pics I've seen), but also, slightly alarmingly, some very light, thin bubbly type foam. At first I thought fermentation wasn't quite done but my FG is 1.010 as it should be so I don't think there's much fermenting happening.

Here is my question: are these types of thin, light foam things normal after fermentation is done (also been 11 days since brewday)?

I suspect that the condensation forming under the lid is dripping onto the beer (yes I sanitised my lid all over before you ask) and possibly adding oxygen!!!

The distance from underside of lid to beer level is about 5-6 inches.

Can anyone reassure me that such drips won't be oxygenating it too much? I suspect there's a good layer of co2 hovering over and that any light splashes from dripping is only flapping about in that co2 layer...but I'm a bit worried.

Thanks for any help you can give (ps I can't RDWHAHB because it's my first one )

RDWHAHB. Get a buddy to give you one or something

It could be leftover yeast, but the light foam looking things (based on description without pictures) are likely just the CO2 coming out of suspension. If you taste your gravity sample, you will notice that it is very slightly carbonated (and it varies based on temperature). Depending on the beer's temperature, once the gas has reached equilibium as far as how much CO2 can be held in solution, all of the remainder is being expelled into the atmosphere, via your airlock.
This leads me to your second question. Being that CO2 is heavier than the natural air, it will blanket the beer as you have mentioned. I feel it is safe to assume that the headspace in the fermentor will fill entirely with CO2, pushing the air out that is originally in the fermentor, and then once all air is out it is simply pushing out more CO2 through the airlock. Therefore, I would be mostly confident the dripping condensation is not going to oxidize your beer.

 

[NuclearRich]

You don't really need to worry about oxidation unless you are vigorously whipping the beer to a froth. The only time I've ever experienced any oxidation was when I re-aerated a finished beer because I was too stupid to figure out my refractometer...

Prolonged surface exposure to oxygen will cause oxidation, even without agitation. If you primary for 3 weeks, then move to secondary for say... oak cube aging, and leave a large head space, your beer will become oxidized.

 

[IffyG]

Prolonged surface exposure to oxygen will cause oxidation, even without agitation. If you primary for 3 weeks, then move to secondary for say... oak cube aging, and leave a large head space, your beer will become oxidized.

In theory, yes. In practice, I haven't experienced oxidation outside of my own stupidity. IMO, new brewers need to worry more about sanitation/temp control than they do about oxidation.

And FWIW, I'd be calling racking to secondary with large head space agitation.

 

[DerStoff]

If you taste your gravity sample, you will notice that it is very slightly carbonated (and it varies based on temperature).

I did taste it and it was ever so slightly carbonated, so your explanation seems to be spot on (tasted like beer too)

IMO, new brewers need to worry more about sanitation/temp control than they do about oxidation.

I can confirm this, the biggest worries of mine have concerned both these two topics...arrrggh so difficult to get starsan here in the UK, I'm stuck with my rubbish 2-step and it's a PITA!

Wow big thanks to homebrewtalk!!! so helpful and quick guys cheers

I'm in the UK (hence the celcius farenheit dual postings) but the uk-specific forums don't have the traffic and volume of helpful homebrewers that you do!

Now to find someone nearby who has homebrew to give me...

 

[NuclearRich]

Your welcome! I was where you are not that long ago. Helpfulness here is off the charts, but dont forget that everyone is particular to what they do themselves, and one of the biggest rule of thumb that I abide by is: whatever works for your own system. You might find some advice doesnt necessarily apply to you. While most people are trying to be helpful, take advice with a grain of salt. Follow facts, such as sanitation/temp control are the most important things you need to focus on as a new brewer; we have a saying about opinions here in the states... dunno if it carries overseas: opinions are like a$$holes, everyone has one and they all stink.



Welcome to the obsession, and welcome to the boards!

 

[NuclearRich]

And FWIW, I'd be calling racking to secondary with large head space agitation.

If done properly, racking causing minimal (next to none) agitation. The large head space is simply exposure.

 

[unionrdr]

Exactly why large head spaces in secondary are bad. not enough co2 coming out of solution to fill it & absorb the o2 enough to protect the beer. I remember that one from a scientist member on here talking about it. He basically said the o2 is abosrbed by the co2,not so much drivwn off as I remember. Interesting thought.