In my experience it will have NO effect if you move it into your secondary
and let it condition for a bit linger. The yeast will consume the O2 and
settle out quickly. You do NOT want to do this before you transfer into the
bottling phase. The extra O2 can cause a "skunky" smell or worse too much
carbonation and an "old Faithful" eruption when you open the cap.
Joe

"Comcast Mail" <fwest373@comcast.net> wrote in message
news:gZWdnSr_2tTx3nCiRVn-hQ@comcast.com...[color=blue]
> Okay so I had a little mishap in transferring into my secondary. I have a
> 6.5% stout that I transferred, but in the middle of transfering I ran into[/color]
a[color=blue]
> pressure problem. The problem wa basically that I did not notice that[/color]
there[color=blue]
> was no air passage into the primary. So when all of the air was "sucked"[/color]
out[color=blue]
> of the primary it looked for more air and decided that sucking that air
> through the racking cane from the secondary and back into the primary was[/color]
a[color=blue]
> good idea. Needless to say it sucked back enough air to cause an eruption[/color]
of[color=blue]
> air bubbles in the primary fermenter. What effect does the oxygen have on
> the beer at that point? What off flavors (if not contaminated) is this
> likely to produce? Thanks in advance.
>
>[/color]