>>2869932
>Oxidation is not a concern during fermentation unless you're checking things all the time. Are you TASTING oxidized flavors, or are you concerned with souring? A little oxygen won't diffusefast enough to beat the CO2 production, we used to ferment in open tubs, oxidized flavors come from faulty long term storage or on the hot side
My concern was more when testing gravity once fermentation has basically finished in order to determine whether it really is done. Everytime I open the bucket I'm letting in a bunch of oxygen without any more CO2 being produced to push it out. While fermentation is still vigorously ongoing, there isn't really any need to test gravity.
As for the beer I just bottled, I was assuming it was oxidation due to the apple flavor, but then again it was purposefully soured and remained somewhat sweeter than I wanted which can also give the illusion of appleness, and if there were any acetaldehyde I suppose those same factors would amplify it and make it seem far more apparent than it might actually be.And for beer, what counts as long term? An extra week in primary to settle? Two? Everyone apparently recommends no secondary but I'm not sure what is the proper duration, once obvious fermentation is done. How long do the yeast need to clean up and and settle firmly to be easier to rack off of?

Guess I'm just a bit paranoid about oxidation now too since everyone online makes it seem like this huge problem that requires extreme measures like pressure fermenting and transferring under CO2 and so on. Also I've had some oxidized stuff recently (not made by myself), and those flavors are terrible.

So basically if I intend to keep on making beer and other things I want to make sure that I can do it properly and end up with a final product that, within reason, tastes as I intended.

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