Question about sampling the SG towards the end of fermentation. I have been worrying about possible oxidation considering the large surface area of beer that is exposed to air in a fermentation bucket as opposed to a carboy.
Let's say I don't plan on using a secondary fermentation.
Let's also say that I am planning on calling fermentation done when the SG is stable over a 3 day period.
That would mean that on the first day I sample SG, the CO2 above the beer will be gone, with a good amount of air in its place. If the SG IS stable over those three days, then I'll have 3 days of potential oxidation across this large surface area.
Seems like a lot of exposure to me. Or do you think this wouldn't cause enough oxidation to make a difference? Is there anything that can be done to avoid this?
Let's say I don't plan on using a secondary fermentation.
Let's also say that I am planning on calling fermentation done when the SG is stable over a 3 day period.
That would mean that on the first day I sample SG, the CO2 above the beer will be gone, with a good amount of air in its place. If the SG IS stable over those three days, then I'll have 3 days of potential oxidation across this large surface area.
Seems like a lot of exposure to me. Or do you think this wouldn't cause enough oxidation to make a difference? Is there anything that can be done to avoid this?