Does priming sugar reduce chances of oxidation?

[Seeker]

I was just wondering as i had to move a beer out of a bad keg into secondary & I'll have to move it back again eventually, so I added priming sugar. Mostly I wanted to get CO2 over the beer as I can't purge easily, but it got me wondering whether priming sugar would work as effective oxidation protection too?

Any time something with an element of oxidation risk is planned, does chucking a bunch of sugar in mean the yeast gobbles up the oxygen?

 

[Rocker1986]

I have heard a theory before that the yeast mop up any excess oxygen during the carbonation process, which is basically what you're mimicking. Whether there's any substance behind this theory or not I'm not sure. Would be interested to find out though.

 

[Seeker]

It makes sense doesn't it.

It would seem to follow that if yeast protects wort from oxidation it should protect beer too, especially seeing as the oxygen caused by transfer would be so much lower - or is that over simplistic?

 

[Feldon]

Yeast will scavenge dissolved oxygen in the beer with gusto whether or not you add extra sugar, as long as the yeast is active and the beer is at fermentation temp.

If the keg has been in the fridge at serving temp for a while most of the yeast will have dropped out to the bottom. So the beer you now have in your secondary vessel is depleted in yeast, although there will still be some floating around in suspension. Keep the vessel at fermentation temp, and it won't hurt to add a little sugar to liven them up, but possibly unnecessary.

 

[MHB]

Well Maybe
Yes in theory, the problem is that if the yeast is dormant, by the time it wakes up and starts working on the sugar and oxygen the harm from oxidation will have already happened. Oxidative damage can happen to a measurable extent in a matter of minutes to hours depending on the beer and amount of O2.

If you added some (just a couple of cups) of actively fermenting wort on transfer then yes, a really good oxygen cleanup can be expected, or if you can add some sugar and/or yeast to the beer before transfer, wait until it just starts to show signs of activity then transfer, again probably Ok.
Mark

 

[GalBrew]

I remember hearing an interview with a brewer on one of the various podcasts I listen to saying that changing to bottle conditioning has increased the shelf life on their beer by around 3 months. Can't remember who exactly it was though.

 

[Danscraftbeer]

Bottle conditioning is good I have found. It does change in time to a more commercial flavour I have found.

Yes, all factors have impacts on flavours. To say what is good or bad is in the final result on the consumer.

Oxygenation I got from too much handiling and processes like racking and secondary fermenters and bulk priming are vulnerable points. So is bottling but you also need that tiny bit of oxygen head space for good bottling conditioning its just different courses.