Ruined Beer?

[michael.berta]

So I think I might have ruined this batch of beer. So basically my secondary fermenter was tipped over. Nothing really spilled but I am worried that I introduced WAY too much oxygen when it was tipped over. See the photo below:

So should I keg this up and drink it right away regardless of whether it is done or not? Or Can I still let it sit for a few more weeks and then keg it up?

 

[Parker36]

Did the airlock come out? I am doubting how much O2 could actually get in in that short of a period of time. Remember that most of the headspace will be filled with CO2 during fermentation

 

[michael.berta]

Did the airlock come out? I am doubting how much O2 could actually get in in that short of a period of time. Remember that most of the headspace will be filled with CO2 during fermentation

The airlock was out by the stopper was in.....

 

[Gonefishing]

I'd proceed as normal with it.

 

[eddie]

Only time will tell, I'm afraid. Just proceed as normal and judge it by the end result. How did the clearing vessel get tipped over?

 

[hcarter]

Your beer is fine. don't worry. It would take alot more than just tipping over your beer for it to become infected. A 3-4 week primary fermentation is not unheard of. Let your hydrometer tell you when the beer is done. (same reading 2-3 days in a row.) Then you can keg. RDWHAHB.

 

[evandam]

From my experience you have to be blatantly unsanitary to get an infected beer. Like sticking your finger up your bung and testing the temp of your wort with said finger. Don't worry about it, I'm willing to bet it will be drinkable at the worst.

 

[Righlander]

From my experience you have to be blatantly unsanitary to get an infected beer. Like sticking your finger up your bung and testing the temp of your wort with said finger. Don't worry about it, I'm willing to bet it will be drinkable at the worst.

OMG! is that bad? That is usually how I check the temp of MY wort!

 

[evandam]

OMG! is that bad? That is usually how I check the temp of MY wort!

How do you think I know that would lead to an infection? LOL.

 

[Righlander]

How do you think I know that would lead to an infection? LOL.

Well, I haven't had an infection yet but my beer does taste a bit nutty!
Ok, ok sorry. It's late :cross:

 

[michael.berta]

My concern wasn't that it was un-sanitary but whether it was bad to expose it to O2 when everything got all stirred up...

 

[mr jones]

on my last batch i was checking my secondary and it looked like the airlock was almost empty so i added some tap water and then the next thing i knew i heard the terrible sound of tap water going into my beer. i was a bit worried about it but i bottled it let it sit for 3 weeks and it is money. it does take some talent to get an infection. learn from my mistakes just leave it alone, beer knows best.

-nick

 

[dontman]

You didn't expose it oxygen. You exposed it to CO2. Which is non reactive with beer. The plain fact is you would almost have to get an oxygen tank and stone to add oxidize beer to the point of wet cardboard and even then it would take a while to develop.

 

[dontman]

Well, I haven't had an infection yet but my beer does taste a bit nutty!
Ok, ok sorry. It's late :cross:

Dude, when they were talking about 'teabagging' they were referring to the bag of grains.

 

[Homercidal]

Actually, it's very easy to infect your beer. In fact, it usually happens when we least expect it. However I do agree that many times you might think you've done something to infect your beer, and it never happens.

Best defense is to simply be careful. You can even stick your fingers into the wort if they have been soaking in starsan.