Don't Oxidize Your Brew

[Batz]

Been told , read , don't oxidize your brew
Talking after fermenting of course , well what happens if I do?
Was racking a brew the other day , careful racking tube all the way to the bottom of racking fermenter , wife said what you doing?
Racking a brew dear , got to be careful not to oxidize it , well she asks , why what will happen ?
mmmm Well I know it won't be good , in fact it's bad !


So what will happen?
Won't blow up will it she asked , not if I am careful I said

So what does it do? :blink: h34r: :blink: :unsure:

 

[RobW]

Some info here Batz from Mrs Palmer's little boy:

http://www.howtobrew.com/section1/chapter6-9-3.html

Also these:

http://byo.com/mrwizard/412.html
http://www.bierengezondheid.be/index_eng.j...oc=houdbaarheid

Cheers

 

[Guest Lurker]

Batz
Those articles describe the small changes to yeast and beer with prolonged contact with oxygen, which I think are mostly related to partial oxidation of alcohol to aldehydes.

If you are asking what happens if you oxygenate the hell out of a finished beer, maybe let a little bacteria in there as well, the worst case I think is:

CH3CH2OH + O2 ---> CH3COOH + H2O

or
Ethanol (lovely tasting beer with alcohol) plus bad nasty oxygen = acetic acid (vinegar) plus water

ie watery vinegary beer

 

[Jovial_Monk]

Cardboardy tastes and vinegar etc (Lambics)

Also, the yeast gets excited by the bit of oxygen present, tries to start budding etc, no nutrients--and a beer full of yeast bite.

Aeration after day three is bad, very bad!


Jovial Monk