Dry hop oxygen

[Steveruch]

Would adding a bit of sugar to restart fermentation eliminate any o2 added when dry hopping?

 

[Vale71]

Would adding a bit of sugar to restart fermentation eliminate any o2 added when dry hopping?

No, not really.

 

[mongoose33]

It's not unlike what happens with bottle conditioning, but while the yeast starts to figure things out, what is the oxygen doing in the beer? Oxidizing things.

If you haven't seen the thread on keeping oxygen out while dry hopping, take a look. Might give you an idea or two.

https://www.homebrewtalk.com/forum/threads/no-oxygen-dry-hopping.663500/

 

[Steveruch]

It's not unlike what happens with bottle conditioning, but while the yeast starts to figure things out, what is the oxygen doing in the beer? Oxidizing things.

I'd put the sugar in long enough before the dry hops that the yeast would have figured things out and be active when I add the hops.

 

[Steveruch]

If you haven't seen the thread on keeping oxygen out while dry hopping, take a look. Might give you an idea or two.

https://www.homebrewtalk.com/forum/threads/no-oxygen-dry-hopping.663500/[/QUOTE]
I saw it and I have no desire to buy an erector set at my age.

 

[Vale71]

I'd put the sugar in long enough before the dry hops that the yeast would have figured things out and be active when I add the hops.

Yeast doesn't need to "figure things out" unless you pitch it into fresh wort again.

The problem with your plan is twofold:

- it takes weeks for the oxygen that has entered the fermentor headspace to diffuse into beer and by then the yeast will be long done with fermenting the little sugar you added and will have no more use for it
- yeast's sugar metabolism is predominantly anaerobic, this means that most of the sugar will be metabolized through alcoholic fermentation without using up any oxygen, the little oxygen that might be used up before the sugar addition is all used up is negligible

 

[mongoose33]

If you haven't seen the thread on keeping oxygen out while dry hopping, take a look. Might give you an idea or two.

https://www.homebrewtalk.com/forum/threads/no-oxygen-dry-hopping.663500/

I saw it and I have no desire to buy an erector set at my age.

Try reading past the first two posts.

 

[Steveruch]

Yeast doesn't need to "figure things out" unless you pitch it into fresh wort again.

The problem with your plan is twofold:

- it takes weeks for the oxygen that has entered the fermentor headspace to diffuse into beer and by then the yeast will be long done with fermenting the little sugar you added and will have no more use for it

Sorry about not being as clear as I should have been. I'm talking about the O2 that is introduced into the wort by the splashing of the pellets as I dry hop, not the O2 in the headspace.