Pre-fermentation Oxidation question

[A-A-ron]

First time poster, but have enjoyed all the expertise the forum members have to offer.

Brewed a batch of beer yesterday and hit my pre-boil gravity #'s, but somehow was way short of OG. Made the mistake of waiting until wort was cooled and transferred to carboy before checking gravity when I realized the issue. Decided to transfer everything back into kettle and re-boil to get closer to my OG. Still ended up short after another hour of boil, but thats a separate issue.

My question- after all the transferring and cooling before pitching yeast, could the final product still suffer from oxidation? I'm assuming contamination isn't and issue because of the re-boil.

 

[day_trippr]

What style beer?

As one can imagine, "oxidation" is incurred at some level through every step short of actual consumption (from milled grain through beer lines that admit O2). So, yes, there will be some hit, but not necessarily an appreciable one. And hot-side issues tend to be less recognizable than cold-side when the beer finally hits the glass...

Cheers!

 

[McKnuckle]

Since the high temperature of boiling forces gases such as O2 out of solution, it's unlikely that your wort was further oxidized from the second boil. As long as you followed good aeration and pitched healthy yeast right after cooling the second time, I'm sure you'll be fine.

 

[A-A-ron]

@day_tripprIts an Irish Red ale for St. Patty's day. appreciate the input.

@McKnuckle- I was thinking the same in terms of boiling forcing O2 out of solution. Unfortunately I didnt pitch yeast immediately after. It was so late at night I cooled everything down to 100 degrees and transferred into the Fermzilla so I could pitch the next day. I purged oxygen out of the fermenter chamber and pitched this AM. A lot of firsts in this batch so will be interesting to see how it turns out. Only problem is its for a St Patty's party and dont have time to re-brew if it doesn't turn out.