When I make my wines at home, I usually make it in roughly 13 gallon batches. However, after racking I usually lose about half a gallon to a gallon, so I have a fair amount of headspace in my container when it is time to age and clarify. So far the longest I have bulk aged my wine was up to a year with no real issues. However I was recently given a much larger food safe plastic container to …
This is likely a silly question to a lot of you but I'm trying to weigh the pros and cons, no matter how minor, of a conical before I make the jump. I'm maybe too paranoid about oxidation, but one of the main selling points of conical manufacturers is less oxidation. I could actually argue the opposite: With the design of most conicals you're going to introduce oxygen, from the bottom, after you attach a second bulb and open the …
I'm worried not so much about breakage/leakage as you can just take precautions with extra padding and good packaging, but more about oxidation with the bottles being shaken up during hot weather. We're hoping to be able to submit beer for a brewing competition from South to North China, where it's currently around 38C degrees (100F).
New here. I've been reading up on transferring from fermenter to keg (or secondary FM) and the associated concerns with introducing oxygen into the beer. IPA styles in particular seem to run the risk of completely loosing their hop profile if any oxygen is introduced. Then there's the whole concept of open fermentation and what's going on with oxidation there but that's probably another discussion in itself. Other than taste tests, is there any way, (similar to a pH strip …
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 …
I'm brewing a Belgian golden strong ale for the first time. According to the fermentation schedule, it should cold crash and lager at 32°F (0°C) for three weeks. Even though I've cold crashed before, my technique has been to momentarily replace the airlock with sanitized foil. Keeping the airlock while cooling will suck water into the tank. A similar approach is mentioned in Lager Diacetyl Rest and Lagering Without Air Escape. Is there a better way to do this using …
Let's assume I've read all I can about the pros and cons of racking my beer from primary to secondary and I've decided that I want my lager clear and I'm going to rack away. I've brewed a dozen batches and have learned how to keep things sanitized, how to carefully use my auto-siphon, how to properly transfer to my bottling bucket, etc. I'm careful and deliberate. I'm doing my best to keep the beer from splashing and bubbling as …
I think I oxidized my whole keg. I was attempting a closed transfer but the beer stopped going into the keg so I decided to change the tube but totally forgot about the air in the tube. So when I started to transfer again, bubbles went through the keg. I bled the keg many times right away but I'm not sure how much it helped. Did you ever have such an experience? How did it turn out?
I am making a red wine from grapes, the way I did it is, I let the grapes in the wine for 15 days before taking them out in order to extract more colour and tannins and then I racked the wine off its lees after 3 days. Although I was aware of the issue of oxidation when wine is exposed to air, at the time of racking I did not pay attention to it well and so my racking …
The shelf in my fridge broke, dropping my fermenter something like 10-20cm, all though he is still close, can it oxidise my beer? The wort was 2 days into the fermentation process and the yeast is safeale us-05 if that's relevant
I just started brewing a batch of mead (non-carbonated) and plan to bottle it in 1 L and 500 mL swing-top bottles. Is there any advantage or disadvantage to sealing the swing-tops by dipping them in melted wax to further prevent oxidation?
While getting a sample of beer for a hydrometer reading, I squeezed the turkey baster while it was in the beer, so it caused a bunch of bubbles. I did that twice. Anything to worry about?
I had some issues with siphoning last night, so it took about an hour to rack from the carboy to bottling bucket. Should I be worried about oxidation? Both containers were open that entire time. Thanks!
So I have a big bumper pull camper that I travel around the country with. I was thinking about a camping trip with some buddies and was considering the implications of perhaps starting a brew while we were waiting for the pork shoulder to come out of the smoker. I am curious if anyone ever tried to start a brew while in the woods. The camper has a full kitchen, to include a propane burner stove and an electric/propane operated …
I brew away from home, and last weekend I has to rush away before I was completely racking from primary to secondary. I can only go back in about 10 days. As a result, my beer is now sitting in a bucket with the lid on but with no airlock (exposed to open air through the airlock's hole). It's a pale blond ale with pitched with S-04 yeast about 3 weeks ago. Besides contamination risk, what do I risk ? …
I'm brewing my second batch and had a bit of an accident yesterday. I brewed 20l two days ago and when I checked my fermenter (bucket) yesterday it had overflown. I don't know what possessed me to open the lid and clean in, instead of just cleaning the mess and airlock, but I did. The bucket was open for maybe 10-15mins. I did clean and sanitize both lid and airlock, so hopefully there's no contamination, but I am worried about …
Although tanin gives an unpleasant astringent effect in beers, in wines - also, but - it is known as antioxidant and protector against UV light. So, in beers can tanins also be welcome at least considering aging ? Or hops react to O2 and light more quickly than tanins ?
With my budget being somewhat limited I can only really afford to put my wine into sanitised used bottles from store bought wine, rather than proper bottles with corks. My main concern is oxidation and I'm wondering if I'm better off keeping the bulk of my wine in the fermenter (all cleared and syphoned - ready to drink) until I come to drink it? As my wine is still fairly carbonated is there a way to ensure the head-space of …