Removing oxygen

[Sijeet]

I've just transferred beer after primary fermentation to a pressure barrel. Should I squirt some CO2 into the barrel to displace oxygen which I've heard can make the beer go bad? But isn't oxygen needed for the secondary fermentation? Plus I suppose I'd need to loosen the cap otherwise I'd just be adding co2 to the oxygen.

 

[adomant]

Squirt some in and vent it out to displace oxygen, then squirt more in and leave at a low pressure with the cap on.

Oxygen is not needed for secondary and will shorten the life of the beer. Co2 under too much pressure will make the beer too gassy, so add just enough to preserve it

 

[evanvine]

You only need O2 pre ferment.
Now add 1 Campden tablet per gall, will not affect further ferment, but will stop oxidation.

 

[adomant]

You only need O2 pre ferment.
Now add 1 Campden tablet per gall, will not affect further ferment, but will stop oxidation.

No it won't ! Metabisulphate will help stop infection but will not prevent oxidation and will prevent secondary fermentation by stopping the yeast.

1 tablet per gallon will surely be detectable in taste?

I don't mean to be contrary, but I've never heard of adding Campden in secondary beer fermentation or at all in such quantities.

But just because I haven't done it, doesn't make me automatically right I guess

 

[bunkerbrewer]

Me either. Maybe that's a winemaking thing?

 

[adomant]

Me either. Maybe that's a winemaking thing?

White wine can contain trace amounts of sulphites to stop residual yeast affecting clarity and help with preservation, but not in that quantity. I use a little with citric acid in the water I use for beer and wine to reduce Chlorine, and a 1/2 a tablet in 5 gallons of white wine with potassium sorbate to kill off the yeast at the end of fermentation, but beer needs that residual fermentation in secondary to condition

 

[robsan77]

You only need O2 pre ferment.
Now add 1 Campden tablet per gall, will not affect further ferment, but will stop oxidation.

No it won't ! Metabisulphate will help stop infection but will not prevent oxidation and will prevent secondary fermentation by stopping the yeast.

1 tablet per gallon will surely be detectable in taste?

I don't mean to be contrary, but I've never heard of adding Campden in secondary beer fermentation or at all in such quantities.

But just because I haven't done it, doesn't make me automatically right I guess

I heard Dr Charles Bamforth mention using metabisulphate post fermentation. I can't remember the science but it had something to do cleaning up the beer to prevent oxidation and improve flavour stability.

 

[evanvine]

I heard Dr Charles Bamforth mention using metabisulphate post fermentation. I can't remember the science but it had something to do cleaning up the beer to prevent oxidation and improve flavour stability.

:thumb:
1 CT per gall = 50ppm, if that means anything to you newbies!

 

[adomant]

I heard Dr Charles Bamforth mention using metabisulphate post fermentation. I can't remember the science but it had something to do cleaning up the beer to prevent oxidation and improve flavour stability.

:thumb:
1 CT per gall = 50ppm, if that means anything to you newbies!

Not that much then, I use the powder rather than the tablets and always thought 1/2tsp was equivalent to 1tab ie 67ppm in 5 gallons, but in reality a single tablet is much less?