RipeforYelp22
Well-Known Member
Hey all, I'm a new brewer, currently waiting one more week to bottle my second batch (I'm skipping the secondary this time around as many of you helpful brewers have advised me to do).
So I'm reading Palmer's How To Brew, and he points out how you shouldn't vigorously stir the boiling wort because it can cause oxidation and thus off flavors. He goes on to say that you should only aerate the wort once it reaches fermentation temperature. Is this true?
I'm kinda nervous because I stirred my boiling wort pretty vigorously during both my 1st and 2nd batches. The first batch is all gone, and it was tasty, though I did notice the slightest hint of a semi-sour aftertaste. Nobody else seemed to notice it but me and my BF, the ones who brewed the beer. The clarity also could have been better, but I'm hoping this is an issue that will be resolved with leaving the wort in the primary for the entire duration of fermentation.
One last Q: my BF's (pompous) friend has been brewing for a bit over a year, and I'm reluctant to say that his "Royal ***** IPA" is one of the best I've ever tasted. His beer tastes so unbelievably clean, clear and refreshing. Are there any steps I can take to achieve the refreshing finish I'm seeking? And how likely is it that oxidation is occurring during my boil? Thanks in advance!
So I'm reading Palmer's How To Brew, and he points out how you shouldn't vigorously stir the boiling wort because it can cause oxidation and thus off flavors. He goes on to say that you should only aerate the wort once it reaches fermentation temperature. Is this true?
I'm kinda nervous because I stirred my boiling wort pretty vigorously during both my 1st and 2nd batches. The first batch is all gone, and it was tasty, though I did notice the slightest hint of a semi-sour aftertaste. Nobody else seemed to notice it but me and my BF, the ones who brewed the beer. The clarity also could have been better, but I'm hoping this is an issue that will be resolved with leaving the wort in the primary for the entire duration of fermentation.
One last Q: my BF's (pompous) friend has been brewing for a bit over a year, and I'm reluctant to say that his "Royal ***** IPA" is one of the best I've ever tasted. His beer tastes so unbelievably clean, clear and refreshing. Are there any steps I can take to achieve the refreshing finish I'm seeking? And how likely is it that oxidation is occurring during my boil? Thanks in advance!