OK John Palmer says to be careful of hot side oxygenation, then he says dont worry you would need an egg beater to produce hot side oxygenation off flavors.
OK, what constituents an egg beater effect?
Does draining my wort into a grant then pouring it into my boil kettle. Is that an egg beater effect? Thats how I aerate at the end of the boil, just pour the wort back and forth into two primary ale pales.
I have done this before, and the wort in the brew kettle is nice and foamy, am I crossing the line into hot side aeration?