Reducing Risk of Oxidation

[tribs]

Hi all

On a recent brew whilst transferring from primary to the cornie a bubble of air escaped from the syphon tube up through the tap in the fermenter and gurgled through the beer

I have read a post by Graham that suggests that if there are large enough quantities of yeast present then they can scavenge any oxygen introduced. Lets hope so!

My question is, is there anything I can do to help my chances that the yeast will indeed scavenge the oxygen?

Once transferred, I put the cornie in the garage to mature at around 13C. Would it be best to raise the temp? Encourage the yeast into activity by adding sugars? I was going to force carbonate after several weeks maturing.

The recipe used is Tribs' Amarillo IPA --- (Alternative link). Bloody lovely it is too so I'll be well if it goes stale. Fortunately with good old US05 being not too floculent there was still plenty of yeast in suspension.

Thanks

Tribs

[TC2642]

I would think that you will be ok, I only have plastic kegs so don't force carbonate but I would usually add 50gms of sugar to the keg when transfering to gain carbonation, you could try this, but I don't really think you will have a problem.

[mysterio]

I wouldn't worry personally, but perhaps you could prime the corny with a little sugar to kick start a secondary fermentation, maybe the yeast would scavenge what little O2 you have introduced during this time (or would this happen anaerobically..?)

[MARMITE]

Sorry to be a bit thick - but I don't understand what the problem is.

Surely the only bit of air that has been introduced would be that absorbed into the beer on its way up through the fermenter and that would be minimal. No matter how careful we are when syphoning, won't there always be some air absorbed from the surface? In addition, as I understand it, CO2 is heavier than air so that should protect the beer at the surface.

Perhaps you can tell me if I have got this all wrong!!