[mikew]

I have a recipe that calls for adding this ingredient 5 days into primary fermentation. I am concerned about opening the primary fermenter and introducing o2 or bacteria. How have others added ingredients without this risk.

Any guidance is appreciated

mike

[Stevie]

O2 shouldn't be a concern if fermentation is active. Bacteria shouldn't be a concern if your sanitation regime is solid. Keep a spray bottle of starsan around and spritz everything you touch or touches something else. Avoiding drafts will help as well.

[majorvices]

I would be way more concerned about adding powdered peanut butter to my beer than opening the fermentor. Just sayin'.

[Stevie]

I would be way more concerned about adding powdered peanut butter to my beer than opening the fermentor. Just sayin'.

I've read good things about the stuff.

[majorvices]

I would be way more concerned about adding powdered peanut butter to my beer than opening the fermentor. Just sayin'.

I've read good things about the stuff.

Personal preference. PB in a beer smells bad to me. Ever smell a wet PB spoon or knife in a sink? That's what it reminds me of. I love peanut butter. Just not in my beer.

But, there is very little risk of contamination so if that is what you want then go for it! Novice brewers are very hesitant to open a fermentor but in practice if you are careful it is fine. Use foil or paper towels to cover opening where possible. The positive pressure of Co2 coming out of solution should push out dust carrying wild yeast and bacteria.

[HoosierBrew]

Yeah, personal preference. I will say I tried a guys PB stout early this year and it wasn't AS bad as I thought it would be. It was a chocolatey stout, so it had a sort of Reeses Cup thing. Honestly I drank the pint out of politeness. The first couple sips were enough. OTOH not everything I brew is everybody's cup o tea.

EDIT -  I'm a PB lover too. Just didn't care for it in the beer.