breweRN
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- Joined
- Jan 3, 2012
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hey all,
i read that it is not good to splash the wort around in the fermenter (accidentally or purposely) because it will oxygenate the beer and give it off flavors.
if the beer has been in the fermenter for, lets say, 3 days and there has been a very active airlock proving a lot of activity, wouldn't all of the O2 have been pushed out of the air space in the fermenter and now only have CO2 left in there to come into contact with the wort resulting in no off flavors?
just a thought, and also trying to make myself feel better about accidentally banging into my fermenter sometimes.
i read that it is not good to splash the wort around in the fermenter (accidentally or purposely) because it will oxygenate the beer and give it off flavors.
if the beer has been in the fermenter for, lets say, 3 days and there has been a very active airlock proving a lot of activity, wouldn't all of the O2 have been pushed out of the air space in the fermenter and now only have CO2 left in there to come into contact with the wort resulting in no off flavors?
just a thought, and also trying to make myself feel better about accidentally banging into my fermenter sometimes.
