Oxygen issues with racking to a secondary?

[Steviewell]

Of course, it's like everything on brewing, we all have our preferences and methods.

My 'worry' remark was for the op though, who does have concerns about using a secondary, that are easily avoided by not bothering with one.

I'm sure Steviewell will come to his preferred method either way.

Lots of interesting points here, I think though that the general consensus is that o2 is nothing to overly worry about, but it's worth being aware of. I had been doing kits up till recently having tried going to a secondary and straight to bottling without. The clarity difference was minimal, I think kits maybe don't need so much clearing. However now have dipped my toe into AG and the FV looks much more hazy already so I think I will go through a secondary this time.

Appreciate all the comments everyone
Cheers! [emoji482]

 

[cheapbrew]

I'm terrible, I'm always taking the lid off and looking in, stirring, taking samples (I even return the samples to my FV shock, horror!) I also suck on my siphon! I rack to secondary to batch prime and bottle, obviously leaving it exposed to air for long periods is not a good idea but I think some people get overly paranoid about it and while the yeast is still present and active it will still produce co2 which will protect it, but maybe I'm just a bad boy, who's been lucky :lol:

 

[MyQul]

I was at my LHBS once buying grain which also do HB courses. I watched as the two owners picked up an FV between them and simply tipped the beer into a bottling bucket. I asked one of the guys about oxidising the beer. He replied it's all about time. By the time oxidisation would have taken place the beer would have been drunk.

Guess it takes quite a while for flavours caused by oxidisation to show up in beer

 

[walders123]

I agree, the act of transferring to secondary will stir up some yeast which will be more than enough to shift the oxygen out. Trick is not to splash it when transferring.