fermentation question

[DannyD]

and if there was Co2 there. it would not have been a problem.( Because that would mean fermetation is taking place)

 

[BrewinBigD]

true, but there should still be residual CO2 in the headpsace of the fermenter, and if not exposed to outside air there should be no oxidization, unless somehow the oxygen and carbon manage to separate...

 

[solo103]

Don't shake the beer! You don't want to airate it

 

[jksweet]

thanx again for all the advice!!!! i thinki am going to ck fg tom and if no change i am just going to bottle on sun, maybe just tweak the primary sugar a little.

 

[DannyD]

Use the search block ( top-right corner) type in key words, You will get wat you need. Almost anything you can think of has been delt with, and also read:
https://www.homebrewtalk.com/f39/what-some-mistakes-you-made-where-your-beer-still-turned-out-great-96780/

and remember listening to advice is free, but using bad advice WILL cost you!

 

[Bensiff]

true, but there should still be residual CO2 in the headpsace of the fermenter, and if not exposed to outside air there should be no oxidization, unless somehow the oxygen and carbon manage to separate...

You will have a CO2 layer yes; however, there is still oxygen in the headspace. As well, it is not uncommon to have an imperfect seal where oxygen can leak in (there are tons of threads about people worried about having a non-fermentation b/c they see no bubbles...just a bad seal). Vigorous shaking can result in that oxygen mixing, so it is advisable to do nothing more than a gentle swirl so as to get the yeast into suspension while minimizing the agitating of the headspace air.

 

[Gameface]

I work in the semiconductor industry. When making very very small NAND chips there are stages in production where oxygen is damaging to the part. I work on diffusion furnaces and the loading area is purged with N2 (nitrogen) to protect the product from "native oxide." In order to work in the loading area we have to purge with "air." We have sensors that monitor the oxygen level in the loading area. The size of the loading area on an individual piece of equipment is smaller than a broom closet. Sometimes the doors do not seal completely and despite purging with around 500slm (liters per minute) we cannot get the oxygen level where we want it (below 30ppm). Anyway, long story short, oxygen can push its way into anything that is not sealed up very tight, and even then it's a lot better if you can push a lot of something else into that same space to keep the O2 out. I wonder how much CO2 comes out of an average air-lock, but I'm guessing it's no where near 500slm.