Beer Forum

I was listening to the dry hopping Brew Strong show and Tasty mentioned he would blow C02 in the fermenter after primary fermentation is done to accentuate dry-hopping (I assume this just 'moves' the hops around, creating more surface for the hops to touch). Instead of blowing C02, shaking the carboy would essentially do the same thing. My question is, won't that create oxygen? And if so, my understanding is that's a very bad thing (promotes staling.)

Any insight on the topic is appreciated. I have been shaking my carboy the last couple batches and wondered if I'm doing damage or if these Ales will be the best I've made yet... haven't tasted them yet.

Thanks in advance!

Shaking the carboy would drive out some CO2 from the beer so you may not have an issue in regards to oxigenation.

You wont be 'creating' oxygen, you are only risking introducing oxygen from the surrounding air if the CO2 blanket in your carboy headspace is disturbed. But this can be solved by purging with CO2 if you are concerned.

Trust this helps.

Provided that you have had an active ferment, and a good seal, there will be no oxygen in your headspace unless it was recently opened. Shaking it will not oxygenate your beer.

Good to hear. Thanks, I feel much better about it.