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Old 03-29-2013, 05:44 AM   #1
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Default Hot side oxidation and HERMS

Why does recirc on a HERMS system not cause problems with hot side oxidation? Seems to me that would be a perfect way of oxidizing your wort as much as possible.

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Old 03-29-2013, 09:51 AM   #2
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many believe HSA is a myth. Now even if you believe in it, your herms loop is all closed. Just so long as you are gently getting the wort back on tap of the grain bed there is nothing to worry about.

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Old 03-29-2013, 10:19 AM   #3
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many believe HSA is a myth. Now even if you believe in it, your herms loop is all closed. Just so long as you are gently getting the wort back on tap of the grain bed there is nothing to worry about.
Whether hot side oxidation is real or not is another issue, but spraying fine droplets or even a mist of wort in atmosphere that is 21% oxygen is the best way toput oxygen into your wort. It's like a vacuum degas system in reverse.
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Old 03-29-2013, 10:19 AM   #4
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If I recall correctly, HSA is a concern when temps are above 170. Since mashing doesn't reach this level, we don't have to worry.


I don't worry about HSA anyway.

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Old 03-29-2013, 12:43 PM   #5
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Just keep in mind that it is easier to add gasses to cold liquid than it is warm or hot liquid.

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Old 03-29-2013, 08:42 PM   #6
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If I recall correctly, HSA is a concern when temps are above 170. Since mashing doesn't reach this level, we don't have to worry.


I don't worry about HSA anyway.
Palmer says 80 in How to Brew.
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Old 03-29-2013, 08:48 PM   #7
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Just keep in mind that it is easier to add gasses to cold liquid than it is warm or hot liquid.
True, the hotter the liquid the less dissolved gas it will hold. It's my understading in hot wort that oxygen in wort combines with other stuff to make compounds that give the oxidized flavor that some report. I'm a novice with few batches under my belt so I haven't experienced these problems, but would someday like a nice herms system and don't want to build something that makes bad beer. Once the oxygen has combined with something else, the oxygen concentration goes down in the wort. The wort will absorb more oxygen to come to equilibrium. More oxygen makes more compounds, wash, rinse, and repeat. They cycle continues itself as one recircs their wort all the while making compounds in their wort to cause oxidized flavors.
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Old 03-31-2013, 10:52 AM   #8
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You don't run herms in your boil, only when mashing.

Getting to boil purges all gases. Ergo it's a non issue to start with.

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Old 04-04-2013, 03:35 AM   #9
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I don't run a HERMS, so please pardon my ignorance, but why spray droplets of wort to expose it to air and to the chance for oxidation, or for that matter for evaporative cooling? Why not drop your recirculation return to the level of the top of your mash?

I'm quite stale on my chemistry, but IIRC boiling means that you have reached the temperature where the solvent goes from liquid to gas somewhat vigorously. Does it really purge gases? Isn't their concentration simply lessened as the temperature rises? I do believe Knew2Brew has a good point. Boiling does not get rid of solutes, including oxidized carbohydrates, so stale is still very much an option.

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Old 04-04-2013, 09:59 AM   #10
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I don't think I've ever seen a HERMS system that uses a fly sparge style return.

Most use some form of a return that places the liquor above the grain bed, but below the liquor level. You're vorlaufing, not sparging.

Boiling purges all dissolved gases.

You can believe me or not, been doing it for years and narry an oxidized batch.

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