Hot answers tagged oxygenation
Any way you take a sample (unless it's from a pressurized vessel with an outlet) will draw air in. As you suspect, it should be a small amount, and given that your beer A) may still be fermenting (which CO2 will help strip any introduced oxygen out of the beer) and B) definitely still has yeast in it (which will scavenge oxygen, as long as it's still alive), ...
Generally green apple (acetaldehyde) is due to fermentation not being complete. Did you cold crash? Did you verify that your beer was done fermenting? It is strange that your fermenter builds up so much pressure, even with an airlock attached. Are you filling the airlock to the top or to the line? Too much CO2 will cause the yeast to slow down, which ...
The yeast need the oxygen to grow and reproduce, which is important for the first stage of primary fermentation when the yeast is multiplying and inhabiting your wort, which you want to happen as quickly as possible to avoid risk of infection when the wort is cool, exposed to air and does not yet have a protective yeast head. Unless you're brewing a high ...
Once fermentation has started it is usually not recommended to add oxygen. Exceptions: When brewing a high alcohol beer you may add oxygen up to 12 hours after pitching, but not afterwords. Yeast will consume oxygen during the initial fermentation phase. After that the oxygen stays around to stale your beer.
My experience as as professional brewer and home brewer leads me to suggest that oxygen is not detrimental to beer flavor unless yeast activity is in decline (i.e., after vigorous fermentation has subsided). So if you have forgotten to oxygenate, go ahead and do so as long as your beer has yet to achieve high krausen.
I took the attachment back to the homebrew store and they replaced it and attached trhe replacement themselves. Since then I have used the bottle for several batches. I guess it was a defective gasket.
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