Biermoasta Posted June 27, 2011 Share Posted June 27, 2011 When a beer becomes oxidised, what is actually reacting with the oxygen to produce off flavours (ie. hops, alcohol, etc)? Link to comment Share on other sites More sharing options...
Hairy Posted June 28, 2011 Share Posted June 28, 2011 Here is a link to the oxidation page at Home Brewing Wiki. Link It states the oxygen is reacting to compounds in the wort. What those compounds are it doesn't say. Sorry, I didn't really help much did I?[crying] Link to comment Share on other sites More sharing options...
Biermoasta Posted June 28, 2011 Author Share Posted June 28, 2011 Thanks for the link. I was just wondering whether you have to be careful of oxidation in other brewed drinks (cider, ginger beer) or if it was due to oxygen acting specifically with some thing in beer (for example if it was something from the hops). Link to comment Share on other sites More sharing options...
Guest Posted June 28, 2011 Share Posted June 28, 2011 Beer Oxidation Link to comment Share on other sites More sharing options...
PB2 Posted June 28, 2011 Share Posted June 28, 2011 Virtually all beverages are affected by oxidation. The great thing with bevvies you have made and secondary fermented in the bottle - yeast acts as an oxygen scavenger.[wink] Link to comment Share on other sites More sharing options...
BenL8 Posted June 28, 2011 Share Posted June 28, 2011 oxidation can occur with beer, cider anythiing with alcohol in it, the oxygen reactes with it reducing it to peoduce acidic compounds that are vingery, or so i have been told. Link to comment Share on other sites More sharing options...
PaulG24 Posted March 25, 2013 Share Posted March 25, 2013 I racked my beer today using the pipe attached to the tap method. I noticed some bubbles in my secondary, not a lot, but enough to scare the bejeepers out of me! I added some finings afterwards. Is there any cause for worries? Should I bottle immediately or can I wait the recommended 48hours for the finings to do there job? And I am pretty sure that there was no bubbles when I transferred my previous brew, so why bubbles now and how do i stop it from happening again? At the moment i don't have money for a racking cane, so i will have to stick to using the tap of my primary as a tool for racking. Link to comment Share on other sites More sharing options...
GrahamB8 Posted March 25, 2013 Share Posted March 25, 2013 I wouldn't worry about it as long as you wern't splashing you should be fine. If your transfering from fermenter to fermenter and both have taps then attach the tubing to both taps and transfer, this will minimise splashing. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 25, 2013 Share Posted March 25, 2013 Yeah mate, I usually get a few bubbles when I rack my brews to my secondary for bottling. It's never caused any issues with the finished beer. Like PB2 said previously, the yeast use any oxygen during secondary fermentation in the bottle.[cool] Link to comment Share on other sites More sharing options...
LordEoin Posted March 25, 2013 Share Posted March 25, 2013 mmm rusty beer. manly.... [biggrin] Link to comment Share on other sites More sharing options...
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