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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * February 11, 2004 * Ruined my Bock? < Previous Next >

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Kevin Wingfield (65.143.168.2)
Posted on Friday, January 30, 2004 - 01:04 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Five days after transferring my Bock to the secondary/carboy I realized that I didn't included the floating plastic part to my airlock! I wasn't even drinking at the time of transfer! Have I made a fatal error, or should I not sweat it? For what it's worth, my carboy is located under a box in my garage basement at about 50 degrees.
 

David Woods (67.242.51.167)
Posted on Friday, January 30, 2004 - 01:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Does it still taste good? Chances are there was no harm done. Primary fermentation was (hopefully) complete before you racked over to secondary. That would leave little to do for most bacteria.

Good Luck,
David
 

Jared Cook (24.1.247.22)
Posted on Friday, January 30, 2004 - 01:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't think bacteria would be an issue, but you may have introduced some oxygen if there wasn't a lot of co2 being generated. You'll probably still be alright, but just dink it more quickly to make sure it doesn't stale on you. Drink more beer...How's that for advice?
 

JT (24.169.135.107)
Posted on Friday, January 30, 2004 - 01:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I wouldn't sweat it. Great beer has been made for eons without plastic airlocks and dancing hats. I've done the same thing with no problems.
 

Kevin Wingfield (65.143.168.2)
Posted on Friday, January 30, 2004 - 01:32 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

JT, that's what I've always told myself when I question my sanitizing practices, which have only let me down once out of around 25 batches.
Obviously I have put the dancing hat back in the airlock. My original plan was to leave the brew in my secondary for 4-6 weeks. Jared are you suggesting that I lessen this time period, or just drink it often after I bottle.
 

don price (65.32.41.179)
Posted on Friday, January 30, 2004 - 01:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Kevin,

Is the temperature more or less constant under that box? If so, there isn't much to make the carboy "breathe" and cause oxidation. Odds are, no problem.

Don
 

Vance Barnes (69.15.38.210)
Posted on Friday, January 30, 2004 - 05:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd leave it a min. of 4 weeks. If you do less you will probably have off flavors as the yeast won't have enough time to metabolise sulfer and other compounds from the promary fermentation. After you bottle or keg you might want to consume it quickly if you're worried about any oxidation. Doubt it will be aproblem though.
 

Kevin Wingfield (63.172.1.2)
Posted on Friday, January 30, 2004 - 09:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I believe the temperature stays fairly constant. The main reason I put it under the box is to eliminate light. You guys keep telling me I need to hurry up and start drinking. Not a bad idea at all. I'm heading home from work in a few minutes.

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