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Old 12-07-2012, 07:35 PM   #11
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Originally Posted by MalFet View Post
Certainly, but if solubility is a limiting factor here, why would a bit of splashing from a sparge arm be the thing that makes the difference?
Because I wasn't under the impression that the sparge arm splashing was the issue. OP said he was getting lots of aeration while recirculating his mash. If he's beating significant volumes of air into his hot wort with a pump, that seems to me to be about the only way a homebrewer could damage their beer with oxygen on the hot side.

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Unless you're boiling your water before you mash, it comes into the equation already saturated above the 5ppm or so that 150ºF water will hold.
This is an excellent point, and one I hadn't considered, although it throws the entire concept of HSA (even on the professional scale) into question, if I'm thinking straight. I was under the impression that the pros still take caution to avoid HSA, and they have access to way more current brewing science literature than I do.

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What's causing the aeration? Is there air in your pump lines or is it splashing back into the MLT?
This would be a good question to get an answer to.
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Old 12-07-2012, 07:38 PM   #12
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Because I wasn't under the impression that the sparge arm splashing was the issue. OP said he was getting lots of aeration while recirculating his mash. If he's beating air into his wort with a pump, that seems to me to be about the only way a homebrewer could damage their beer with oxygen on the hot side.
Does it make a difference though for something like HSA? Obviously he doesn't want to be spewing foam everywhere, but saturation is saturation no matter where it comes from, no?
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Old 02-09-2013, 08:15 PM   #13
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OP Here...

I have a brutus 10 clone and I'm using a Blichmann Auto-Sparge and March Pumps... I control the flow with a valve, so I"m not necessarily using the auto-sparge the way it was intended...

Anyway, the valve on the auto-sparge sucks in air when I adjust my flow where i need it... It's not a big deal, just sometimes makes a significant amount of foam in my mash tun, depending on the beer i'm brewing... I needed a new project and felt like introducing a sparge-arm into my system, and that's when i came up with my original question.

Since then...

I tried to build a sparge-arm which ended up being a big pain in the ass... So i just took the auto-sparge out of my system... no more bubbles...

Thanks for all the responses... ended up being an interesting topic.

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Old 08-16-2013, 02:52 AM   #14
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Hmm...I think George Fix (who pushed forward a lot of the HSA stuff) always argued that it was oxidation of melanoidins that caused problems. Where did you see fatty acids mentioned?

In any case, most commercial brewers are aggressively churning their mash tuns. Would this be any worse than that?
First off, George Fix is the man! Secondly, in his second edition of "principles of brewing chemistry" he talks about both fatty acids and melanoidans as potential substances to be oxidized at temps around 158F (70C). SO you are both right! how cool!

He shows that their products can produce off-flavors. An interesting finding, and one that I am now interested in. Especially since my new pump turned my mash foamy... I didn't take the proper amount of time in researching exactly how to use the thing before trying it. Oh well. The beer is tasting a little tart and I think it's either an infection, a fermentation problem or an HSA problem. Hard to know for sure...
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Old 08-16-2013, 02:58 PM   #15
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I've been using a RIMS system for about 15 years and never had any HSA problems.

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