Evfk
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- Joined
- Oct 13, 2015
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This morning I read this blog post from Alarmist Brewing about an unfortunate misstep in a batch of canned beer that they sent out... basically they brewed 20 bbl on each of two days to fill a 40 bbl fermenter but oxygenated the second brew day's wort before putting it in and now the whole batch is going stale.
My first thought was, "Ah I love their stuff, that really sucks for them." My second thought was, "Well crap, have I done something like that?"
So a few weeks ago I gave wild ale a shot for the first time, just doing a gallon batch with some Nottingham yeast and JP Bam Noire dregs. The thing took off so well that I decided to double it the next weekend... brewed another gallon, put it in a 2 gallon carboy, and racked the last week's gallon on top.
I aerated the second batch as I normally do... pour the chilled wort through a funnel with a screen, and then agitate the carboy a bit. I know oxygenating after fermentation starts is bad, but didn't think anything of this because I figured the gallon that had fermented over the last week would basically function like a very big starter for the second batch.
Have I fundamentally misunderstood how yeast reproduce/use oxygen? Hope the batch isn't ruined... I was going to try it in a month or two and I think I still may just leave it at this point. I'm not in a rush or in dire need of clearing out fermenter space so I think I'll just hope for the best.
My first thought was, "Ah I love their stuff, that really sucks for them." My second thought was, "Well crap, have I done something like that?"
So a few weeks ago I gave wild ale a shot for the first time, just doing a gallon batch with some Nottingham yeast and JP Bam Noire dregs. The thing took off so well that I decided to double it the next weekend... brewed another gallon, put it in a 2 gallon carboy, and racked the last week's gallon on top.
I aerated the second batch as I normally do... pour the chilled wort through a funnel with a screen, and then agitate the carboy a bit. I know oxygenating after fermentation starts is bad, but didn't think anything of this because I figured the gallon that had fermented over the last week would basically function like a very big starter for the second batch.
Have I fundamentally misunderstood how yeast reproduce/use oxygen? Hope the batch isn't ruined... I was going to try it in a month or two and I think I still may just leave it at this point. I'm not in a rush or in dire need of clearing out fermenter space so I think I'll just hope for the best.
