From: devenzia@euler.jsc.nasa.gov (John DeVenezia)
Newsgroups: rec.crafts.brewing
Subject: Re: Oxidation ?
Date: 24 Jul 1992 15:14:06 GMT
Organization: LESC

In article <1992Jul24.125230.29352@nsisrv.gsfc.nasa.gov>,
   bill@quercus.gsfc.nasa.gov (Bill Kovalick) writes:
> 
> This is a question from a beginner, so please no flames... About 2 days
> ago, I racked my brew from one 5-gal carboy to another. It is an English
> bitter made from an amber malt extract with Northern Brewer (boiling)
> and Williamette hops (finishing) and Wyeast Irish Ale yeast. I allowed 
> it to ferment for 5 days and then decided to rack it to get it off the
> trub.

Good idea.  Sounds like a good recipe.

>  The problem is that now the brew is turning dark on me - it was
> sort of a chocolaty brown and now it is closer to a dark brown, almost
> black. The darkening appears to be moving from the top down. Is this a 
> classical case of oxidation ?
> 

No, its not a classic case of oxidation.  It is a classic case of
normal post-fermenation phase behavior.

What you describe, darkening starting from the top and moving down,
is textbook example of beer dropping its yeast out of suspension.

During initial fermentation the beer is churning away with C02 and 
yeast activity; once most of the sugar is consumed the yeast
fall (flocculate) and collect at the bottom of the fermenter.  
This collection of yeast is known as the yeast cake.

> I can think of at least two problem areas: 1). During the siphoning, the
> flow was interrupted and had to be restarted; 2) I added semi-cooled 
> (still slightly warm) boiled water to the beer after racking to minimize
> the air space. There's still about 3-4" of air space in the carboy which
> I suspect is too much and hence contributing to oxidation.

Some where along the line you have picked up a major oxidation phobia!

For your darker beers (bitters from amber malt) the color change 
from oxidation would be barley perceivable.  Also the taste defect
associated with it would be overwhelmed by other mistakes all 
(beginning) homebrewers make.
  
>                                                            How much
> space do you leave ?

As much as there is; i.e. don't bother mucking with the level of beer
in the fermenter. Why add boiled water to your beer?, let the beer be.

>                          Assuming it has been oxidized, do you think the
> homebrew will be worth drinking or should I fertilize the garden with it.

Wow, I can't believe you said that.  Beer is always worth drinking :)!
:) Not a flame, but never, ever say something like dumping beer in
the garden again :) shudder.  If it comes out real bad you can always 
give it to people you don't like :).

> In short, is my beer "hosed" ?  I've consulted 3 books and none of them
> seem to adequately address the color changes associated with oxidation.
> Anyway, thanks for any insights into our man's dilemna.
> 
The reason oxidation is not addressed is because most people who worry
about it already make incredibly, techniquely perfect beer.

They need something to tweak and worry (and talk) about and oxidation
is as good as any.

> Bill Kovalick                 bill@quercus.gsfc.nasa.gov
>                               

In sum, your beer is a perfectly normal adolescent beverage.

John DeVenezia

ps. all these ideas are my own, personel opions that I'm sure don't
    agree with everones or even anyones.
Newsgroups: rec.crafts.brewing