Secondary Fermentation Question

[nemlich22]

So my dad and I just brewed a 5 gallon batch of Bavarian Hefeweizen that is now fermenting beautifully. We are considering splitting the batch into two carboys (5g and 6.5g) for secondary fermentation so that we can flavor it two different ways. Will we have a problem because there will only be 2.5 gallons of beer in each, leaving lots of room for oxygen? Also, what are some flavors you would try with a Hefeweizen? We are thinking oranges and cloves for one, but haven't decided on a second.

Thanks.

 

[boo boo]

I wouldn't split it if I couldn't protect it from oxygenation.
I rarely do secondarys any more.

 

[pkeeler]

Our ideas always come much faster than we have the time to brew or ferment ;-)

You probably wouldn't get 5 gal. into a secondary as a lot of dissolved stuff falls out. So, you would probably have two 2 gal. batches in big bottles with lots of stuff. I'd either go with one idea and save the second idea for another batch.

If this is your first beer, I wouldn't do anything. Let it go and see how it turns out. It will be hard to decipher what went wrong (or right) if you do too much.

 

[BrewBoy19]

Dumb question here. Why do we want to oxygenated the wort in the primary; but its bad to oxygenate it in the secondary? Sorry I'm a noob.

 

[Revvy]

Dumb question here. Why do we want to oxygenated the wort in the primary; but its bad to oxygenate it in the secondary? Sorry I'm a noob.

From How to brew.

2a. If you have a bottling bucket (see Figure 66) gently pour the priming solution into it. Using a sanitized siphon, transfer the beer into the sanitized bottling bucket. Place the outlet beneath the surface of the priming solution. Do not allow the beer to splash because you don't want to add oxygen to your beer at this point. Keep the intake end of the racking tube an inch off the bottom of the fermenter to leave the yeast and sediment behind.

From "Beer Brewing and Dissolved Oxygen" http://www.eutechinst.com/tips/do/09_DO_beer_brewing.pdf

Oxygenation: When and How Much?
Before it all begins: Pre-fermentation
Oxygen is introduced to the wort after boiling, and prior to the addition of yeast. ... the oxygenation process should take place before, not after fermentation has commenced. As fermentation progresses towards completion, oxygen uptake is reduced, and any additional oxygen injected into the wort will not be used off. Instead, it remains to react with other compounds in the beer, creating staleness and undesirable tastes.

...Oxygen control after the beer is brewed
At the end of fermentation, the beer is completely free of oxygen. At this point, the beer is highly susceptible to oxidation, which has the following effects on the end-product:
- Undesirable taste
- Cloudy/ hazy beer
- Increased beer astringency
- Darkened beer colour
There are several ways to prevent oxidation of the beer after fermentation, one of which is to blanket tanks with inert gases. Use only de-aerated water for dilutions, as well as to run through beer transfers, and keep the finished product in cool storage during the supply chain.

From BYO magazine. http://www.byo.com/stories/techniques/article/indices/7-aeration/1949-aerating-wort-techniques

Oxygen in beer is undesirable except at one point (and only one point) in the brewing process. That lone point is when the post-boil wort has been chilled down to fermentation temperature, but before the yeast has been pitched into it.

Bottom line, Oxygen + Fermented beer = Liquid cardboard.

 

[Sea]

Yeast need O2 to reproduce.. Oxygen in fermented beer produces off flavors.