Did I f this up? Aeration question.

[Alchemywunderkid]

So I just finished brewing my first batch with my brand new Fermentap welding O2 aeration kit and need either some reassurance or some advice.

My issue... so I've just opened the valve on the regulator to start the O2 flowing into my cooled wort, I check the clock to get a timing started, see the many things I need to clean, step across the room to take care of a quick cleaning task, and completely space and get absorbed in taking care of the cleaning. When I finally realize that I've forgotten about the O2, I've let it run for a bit over 4 minutes!

Son of a bitch!

Most instructions I've read (including the set that came with the kit) call for 60-90 seconds, and I've run it for 3 times that amount. What does this mean for my beer? Have I screwed the pooch on this one, or is this not as big a deal as I think it is? If it is an issue, should I do anything at this point?

Brew deets:

American Wheat (BCS recipe)
Full wort boil extract batch
50' immersion chiller
Aerated at 67ºF
Bucket Fermentor

[NHBrewer]

IM no expert at all but from what I understand there is not that great of a rate of absortion so you should be alright though I do remember Jamil making a comment on how Shat was over O2ing because he had free access thru his now defunct medical supplies job. Seems like the yeast may have a bit more O2 than they need for "optimal" fermentation but much better than not enough. So yes you "f"ed it up but I doubt if you ruined your batch.


Chris

[dunleav1]

Your beer will be fine. You just wasted some O2.

[dstar26t]

IM no expert at all but from what I understand there is not that great of a rate of absortion so you should be alright though I do remember Jamil making a comment on how Shat was over O2ing because he had free access thru his now defunct medical supplies job. Seems like the yeast may have a bit more O2 than they need for "optimal" fermentation but much better than not enough. So yes you "f"ed it up but I doubt if you ruined your batch.


Chris

From what I remember of that show, Jamil mentioned that Chad was underpitching lagers and compensating by over O2'ing with the intention of growing more yeast in the fermenter. It was creating hot alcohol flavors in the finished beer. When Chad cut the amount of O2 in half (which was more in line with the amount of O2 Jamil said he uses), the hot alcohol flavors went away.

[Phil]

I just had my best-tasting gravity sample ever, out of a 1-week old extra-hoppy Tripel. Here's the thing, I put my O2 in it and opened the valve wide, smoked a bit of cousin, and then played wii bowling with my friends for a half hour. Woops! well obviously the beer is doing fine now, but i was very worried. The tank had completely emptied and this was after only 4 or 5 other batches at about a minute of O2 per.

From what I've read the worst that can happen with too-much O2 is the same effects you get from underpitching, because a lot of yeast growth is happening in the fermenter.

[Alchemywunderkid]

Hey all, quick update for you...

First off, thanks for the reassurance, it certainly helps cut down on the spiral of over thinking that I'm sure we all fall victim to one time or another (or every time).

The batch that I over oxygenated has been in the bottles for 2 and a half weeks now and I've had a few so far. All have been great (it's an American Wheat btw) with a nice wheat character. The only things I could complain about is a bit too much bitterness and a bit too little body, but I can't see how those could be issues from the over oxygenation. I would guess that they are more likely recipe related. Overall though, I'm very happy with this batch.

Thanks again!