hist-brewing: Too much O2?
Edward of Cornwall
fourmountainsmarch at yahoo.com
Mon Nov 26 15:53:14 PST 2001
Now I have always understood that the big deal with
oxygen is that that it is only good at the initial
stages of fermentation for the yeast to get off to a
good start. After that initial stages and while the
brew is still in active fermentation you must avoid
introducing more oxygen.
When you bottle you want the yeast to reactivate in
order to use the new sugars added to create
it seems to me that a little O2 should
not be a problem. Less worry at bottling time and more
As for O2 when raking to a secondary, I just dont
think the beer gets enough O2 when racking and I am
sure that most if not all the fermentables (ie malt)
are used up
and since fermentation is not taking
again no worry. I have decided not to worry and
have not noticed any ill effects.
Atenveldt Brewers Guild
Captain of the Archers
March of the Four Mountains
Archery Champion, Ered Sul
Atenveldt Brewer's Guild, Journeyman
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