Oxidation

[JillC25]

Why is it important not to expose the beer to oxygen after pitching the yeast?

 

[rhinostylee]

My understanding is that it will cause the beer to go stale.

 

[AHammer16]

It will cause off flavors, ie. skunky or funky. Chemicaly i donty know what happens to what compounds.

 

[Waldo]

Quoted from How To Brew

Oxidized
Oxidation is probably the most common problem with beer including commercial beers. If the wort is exposed to oxygen at temperatures above 80°F, the beer will sooner or later develop wet cardboard or sherry-like flavors, depending on which compounds were oxidized.

 

[JillC25]

I ask bc when I transferred my last batch to the secondary, some big air bubbles went through the syphon into the fermentor- beer farts.

 

[Walker]

no big deal with that, Jill. My beer always farts when I rack it.

-walker

 

[Baron von BeeGee]

I had a batch that I dry hopped in a carboy with so much hops that they kept clogging my siphon. After struggling with restarting the siphon for close to an hour I went berzerk and poured the beer from the carboy into my bottling bucket through a colander.



I, nor anybody else, ever noticed any flavors associated with oxidation in that batch. In fact, it was really good beer. I assume I was lucky, but I wouldn't even bat an eyelash over a bubble in my siphon.

 

[Waldo]

Sounds like the only way to avoid the dreaded cardboard taste is to hurry up and drink it before it takes over.

 

[PFlint]

I don't know if you've racked your Cranberry Zinger off of the berries yet...
I had one hell of a time with this one. I think that "relish" consistancy was way to much. It all turned to pulp in my bucket with the beer and pectic enzyme. Then again I think I chopped my cran-relish a little too much...