adding fresh wort to fermented beer

[Blues N Brew]

so im curious if i made a mistake, i had 2.5 gallons batch (us05) that was in primary for 2 weeks i decided to brew another 2.5g and i blended with the us05 batch and added some lambic blend yeast, had a krausen in only a few hours, but im wondering if i might have oxidized it, i did not aerate i just topped up and pitched lambic blend, should i be concerned or would the new fermentation scavenge any o2 i introduced? cheers

 

[GFHomebrew]

so im curious if i made a mistake, i had 2.5 gallons batch (us05) that was in primary for 2 weeks i decided to brew another 2.5g and i blended with the us05 batch and added some lambic blend yeast, had a krausen in only a few hours, but im wondering if i might have oxidized it, i did not aerate i just topped up and pitched lambic blend, should i be concerned or would the new fermentation scavenge any o2 i introduced? cheers

Wow that's something I've not done myself but can't see why it's not OK.

Big breweries blend beer post fermentation but lambics are a different beast I know little of.

Yup the yeast will scavenge any introduced o2

 

[Donoroto]

so im curious if i made a mistake, i had 2.5 gallons batch (us05) that was in primary for 2 weeks i decided to brew another 2.5g and i blended with the us05 batch and added some lambic blend yeast, had a krausen in only a few hours, but im wondering if i might have oxidized it, i did not aerate i just topped up and pitched lambic blend, should i be concerned or would the new fermentation scavenge any o2 i introduced? cheers

Agree, the new yeast scavenged it in a couple hours easy.

 

[Minbari]

I mean, you can't do anything about it now, so let it finish and drink it.

It should be ok, as the others above said

 

[Blues N Brew]

I mean, you can't do anything about it now, so let it finish and drink it.

It should be ok, as the others above said

thats a fact, 2024 i shall find out lol

 

[Ward Chillington]

How did you " blend " the wort to the beer? Did you pour it in? Use a siphon tube? Given that the head space of the primary was a carbon dioxide filled space the oxidation would be in the wort and not the beer. Did you airrate the wort before pitching? Bottom line yeah, you introduce d some air but how much? Give it until bottling and with that taste test, you'll have an idea.

 

[Craigerrr]

Frankenbeer!
Hope it turns out!

 

[Zambi]

I figure you'll be fine
I sort of did something like that with a cider. Got it fermenting, and close to finishing.
Then I figured I can top up with apple juice instead of sugar for fermentation. And not thinking, I just poured juice according to the space I had left.
Till I started calculating and worked out I used 25 gram sugar per litre instead of the 3 to 4 I wanted/needed.
All worked out absolutely fine

 

[The Brew Mentor]

Well you certainly had plenty of yeast!
As others have said, the O2 will be depleted quickly but still may have some effects depending on how much.
I wouldn't recommend this process going forward, but you should be ok and time will tell.
I'd definitely do a closed transfer or two to get it off the yeast cake.
Good luck,
Brian

 

[Blues N Brew]

How did you " blend " the wort to the beer? Did you pour it in? Use a siphon tube? Given that the head space of the primary was a carbon dioxide filled space the oxidation would be in the wort and not the beer. Did you airrate the wort before pitching? Bottom line yeah, you introduce d some air but how much? Give it until bottling and with that taste test, you'll have an idea.

i used a auto siphon and racked the fermented (us05) batch as gently as possible into a 5 gallon carboy, then immediately racked the chilled wort on top of that to fill it up, then pitched the lambic blend, i did not aerate, thing took off in 5-6 hours, still a krausen today, after reading a little about lambics i learned that a little oxidized character is not a flaw for the style( maybe that means certain oxidized character like sherry not cardboard) so that put me at ease a bit and second its good first hand experience to see what happens, thanks

 

[Blues N Brew]

Well you certainly had plenty of yeast!
As others have said, the O2 will be depleted quickly but still may have some effects depending on how much.
I wouldn't recommend this process going forward, but you should be ok and time will tell.
I'd definitely do a closed transfer or two to get it off the yeast cake.
Good luck,
Brian

yep i racked off and pitched the lambic blend cultures, 12 months ill be racking onto apricots, it takes so long

Frankenbeer!
Hope it turns out!

thank you, yeah frankenbeer is trippy, first round was bestzmalts german pils,saaz, us05, second half franco belges belgian pils, saaz and lambic blend adding 2-3 cans of apricot next year, let that hang for 6-8 more months , by the time its done ill be the mummy we will be a real team lol