Entrained gases needed for Secondary/Conditioning?

[hausofstrauss]

Ok, so I'm looking at using vacuum for transferring rather than pressurizing. That is not really part of the discussion here, but just for info. I seriously doubt that I will have a good enough seal to pull gases out of solution when transferring.

My question is whether or not any entrained gases in the beer from primary fermentation are needed for secondary or conditioning or if anyone can think of any negative effects from pulling vacuum on the beer. Even if there were perfect seals and I was able to remove all gases from the beer. As far as I understand from Wyeast, that all O2 is taken up by the yeast within the first 9 hours of pitching, so I'm assuming it will be mostly CO2 in the beer after primary. I keg, so any lost CO2 is not a problem as far as final carbonation. I just don't understand much of what is actually happening during secondary/conditioning, but I do understand and taste that something is going on.

 

[Kaiser]

No, you won't need the CO2 for conditioning and you would not be able to remove all of it anyway. My concern would be more around foaming if the vacuum is too strong.

Kai

 

[WoodlandBrew]

Are you trying to remove the dissolved CO2, or just using a vacuum to move the beer?

 

[hausofstrauss]

yea, just trying to vacuum transfer the beer.

I'm going to experiment soon with just transferring water to make sure that nothing gets sucked into the vacuum line.

IF CO2 gets reduced, I'm not concerned since the force carbonation will replenish that.