Transferring to secondary should there be foam in the secondary?

[Anthonytgm]

today I'm transferring to secondary to dry hop but I'm noticing a small layer of foam at the top of the beer I'm curious how does this negatively effect my beer? Will that oxygen ruin it?

 

[Anthonytgm]

Here's a pic of what it looks like. I'm only asking because our last two beers have had a weird copper taste. So I'm trying to figure out where I'm messing up

 

[freisste]

Fermented beer has a certain amount of dissolved CO2 in solution. This is why priming calculators ask the highest temperature after active fermentation (to offset). When you transfer, some of that CO2 will come out of solution. I suspect the bubbles are caused by this phenomenon.

 

[BartJY]

How long did you wait before you did the transfer?

 

[m00ps]

to me, "weird copper taste" is 100% a water issue. Possibly yeast handling, but im definitely guessing water

Although, also, you should never have a bunch of krausen or foam on top after a transfer. That is either indicative of an extremely premature transfer or a large amount of sloshing and oxidation

 

[kh54s10]

It looks like foam created by co2 coming out of solution to me also. Did you use Starsan? That will foam up also.

 

[jddevinn]

Why are you dry hopping in secondary instead of keeping in primary? Are you trying to reuse the yeast cake?

How did you purge the secondary vessel of air? If you did not purge then the oxygen uptake is likely higher than "acceptable". (although that doesn't mean the batch won't be good)

Are you bottling or are you kegging?