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Old 08-26-2006, 04:30 AM   #1
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Default Mash and hot-side aeration

Do I have to be worried about this? I try real hard to gently pour my runnings back in with as little splashing as possible...but then I see 170deg. water being poured over the grains...hehe.

Why not worry about this? Because boiling gets rid of that bad aeration or?

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Old 08-26-2006, 06:12 AM   #2
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Uh oh, this threads about to get interesting. I think I'll just stand back and enjoy the soon to occur debate...

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Old 08-26-2006, 10:25 AM   #3
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Personaly i'd use aluminum and bleach

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Old 08-26-2006, 01:44 PM   #4
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Absolutely, you must be very wworried about hot-side-aeration.
Many respected people have published articles showing how bad it is.

On the other hand, other respected people say otherwise.

For myself, I did an experiment some while ago when I just dumped a mash into the lauter tun from a great height (I mash and sparge in separate tuns) and didn't care how much I splashed the runings while recirculating.

I can't taste any difference in the finished product (unless the HSA'd brew is in the next keg to be drunk). I did 4 brews that week, and only one got the special treatment. It is possible that I mixed up the carboys while kegging. If so - I shall post when I open the next keg.

By the way, I'm talking about ESB here. Different types of beer may respond differently.

-a.

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Old 08-26-2006, 02:13 PM   #5
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Im am pleased to announce the return of the.....

Dancing bananas!!!!!

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Old 08-27-2006, 12:45 AM   #6
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Most people say it affects long term storage.

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Old 08-27-2006, 02:31 PM   #7
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There's something about hot-side aeration that people seem to overlook. When I'm sparging, I'm not being careful or quiet about how i let the sparge water hit the top of the water in the cooler. I use a Phil's sparger, and all of those streams shoot right onto the top of the mash water. Of course, this isn't actual wort doing the spashing, but I'd imagine that O2 is O2, no matter how it gets into the wort. The grain bed is a good filter, but it's certainly not going to filter oxygen.

On the flip side of this, when people are talking about aerating the wort after it's cool and before pitching, they comment on how ineffective splashing is when you're trying to aerate your wort.

I don't personally have a big opinion on hot-side aeration since I don't know too much about it, so I'm not trying to start any controversy. Because I have heard that it's the "right thing to do" i try to be as careful as possible when transferring my wort while it's hot. But in my ten years of brewing, I haven't noticed any problems.

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Old 08-27-2006, 04:04 PM   #8
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If your aerating the wort and you are ready to pitch your yeast, you don't gently splash , you shake the s--t out of it . Or a oxy stone or aeration pump will to the trick. The diff is a 20 min stone job or 5 min shake job. I've always done the shake meathod and pitched starters, I have never had fermenting go longer than 12 hours without starting. As for run off and mash. Does'nt the boil take all the oxygen out of the wort? Is this not the reason we have to aerate the wort befor pitching? I personaly would not worry!

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Old 08-27-2006, 06:18 PM   #9
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Well supposedly som immediate oxidation reactions occur with hot side aeration, so by the time you've boiled out the o2 it's to late.

Seems to matter most for long term aging.

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Old 08-27-2006, 07:14 PM   #10
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This sounds very complicated and makes my head hurt thinking about it. I don't think the hot water hitting the grains from a sparge-arm height will matter. At that point it's just water and there's nothing to get oxidized.

Sounds as though something(wort) has to be in solution for the oxygen atoms to cling to/react.

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