Well damn...what did I do wrong?

[coonmanx]

Well you are in the extreme minority of the opinion that oxidation is not a problem. In your case you are doing things that most do not do to alleviate the extent. (secondary while still fermenting). If you then do an open transfer you ARE oxidizing your beer. If you are careful the degree will be minimal. Some are very sensitive to the taste. I am not.

But just because you have not experienced the problem in your 30 years does not mean it doesn't exist.

Being in the "extreme minority" isn't an issue for me. Sometimes it is those who are in the minority and that think out of the box that are the ones who come up with the best solutions....

Well, who knows? Since we have no measurement of oxidation we are going into the realm of speculation. Is it one particle? Maybe two? Twenty? Since we have no measurement we can't say exactly. If the yeast is still active and working on an extra remaining sugars will it then utilize any oxygen that is present? If the beer is gassing off CO2 at that point will it also carry away any oxygen that is present?

I tired to post up a discussion of whether or not people should do secondary on another brewing forum and it got locked after only four pages. Seems that the subject of secondary fermentation is now a taboo and we simply will not be able to ever mention it again. And that is sad.

Maybe a closed transfer system works better. I don't know because I have never felt the need to use one and in fact have never even heard about it until now. I only go by what those who consume my final product tell me. And I have never gotten a bad review.

And BTW, the OP said he is going straight to bottling so all of these discussions about secondary are unimportant to the thread at this point in time. In fact I would say that the discussion of secondary is throwing the thread off of the rails.

 

[ncbrewer]

I tired to post up a discussion of whether or not people should do secondary on another brewing forum and it got locked after only four pages. Seems that the subject of secondary fermentation is now a taboo and we simply will not be able to ever mention it again. And that is sad.

That certainly would be sad. Hopefully, we can continue to have a good discussion here and not have the thread locked.

 

[Bobby_M]

LOL. And you are 100% wrong. In fact I'm certain that you have a very high threshold for putting nonsense on the internet....

I prime my kegs so any oxygen that would be left in there would get used up by the active yeast. Secondary is also done right after the head crashes on primary so any air that would be left in the small amount of headspace in the carboy would get pushed out by the CO2 that is still coming off of the beer at that point in time. I also make sure not to splash the beer around when siphoning at any point while transferring it.

Send a few beers into BJCP competitions if you haven't already. Post scoresheets without the oxidation boxes checked off. Point proven. Echo chamber? You mean the people you give free beer to tell you it's great? I'm just kidding. It's probably very good beer and we're a bunch of cretins for suggesting you can do things better.

 

[Schwimbody]

Cool... one week since brew day and it's still bubbling. One bubble every 73 seconds. Temp varies between 64 and 68 with the frozen water bottle method