Oxidation in Secondary Fermenter

I have a question about the liklihood of oxidation during secondary fermenting.

I'm brewing a NEIPA, second brew ever, from NorthernBrewer. OG 1.068, now 1.032 after 15 days in primary. Directions called for transfer to secondary for two more weeks (this was optional but I went for it). During transfer with siphon, all was going well until about half way through the 5 gallons, started getting lots of bubbles in the line. I think as the beer got more dense low in the bucket where dry the sludge got stirred up, the siphon started pulling in air around the seal....anyway, lots of bubbles on the way into the fermenter. I'm hoping the yeast isn't completely done in the secondary glass carboy, but not sure.

Any thoughts on oxidation, whether I should add the recommended last dry hops in a couple of days, or just general advice would be appreciated.

Topic oxidation dry-hop secondary-fermentation homebrew

Category Mac

1
answered at

I highly recommend skipping the secondary in the future. There is just no value and the downside is possible oxidation. These beers are super-sensitive to oxidation.

1
answered at

Regarding bubbles while siphoning, that should not be enough to oxydize your wort. Also since fermentation is not completed, the yeast will use that remaining oxygen and CO2 will still be produced to form a protective layer above the beer.

I would not be worried about dry-hopping in the secondary, I found that it takes a lot more than that to oxydize a batch to the point of ruining it. Santize your equipement well, it's way more important at this point.

You can find a lot of information regarding oxidation using the search, for instance : Worried about oxidation

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