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Old 02-13-2013, 08:10 PM   #11
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Hot side aeration is something that is widely debated among homebrewers, yet taken very seriously among professionals. I don't worry myself about it, because I haven't tasted the cardboard, yet...but a small piece of silicone tubing is a cheap enough precaution, don't you think?
Sure do, I use a hose when I drain, just to be safe
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Old 02-13-2013, 09:55 PM   #12
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Ok, silly question. Right before pitching we are told to oxygenate the beer. I do this by pouring the beer back and forth from the boil kettle to the fermentor bucket like five times from a height of 3 feet. Let me tell you it works! I usually get first bubbles in three hours or so. Even with the big IIIPA I did a few weeks back that started out at 1.110! I later added some water to bring it down to 1.192. Is the concern here that it is being done while hot? Wont the boil de-oxygenate it anyway?

Just wondering. All my beer comes out pretty tasty, but hope I'm not doing something wrong.

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Old 02-13-2013, 09:59 PM   #13
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Ok, silly question. Right before pitching we are told to oxygenate the beer. I do this by pouring the beer back and forth from the boil kettle to the fermentor bucket like five times from a height of 3 feet. Let me tell you it works! I usually get first bubbles in three hours or so. Even with the big IIIPA I did a few weeks back that started out at 1.110! I later added some water to bring it down to 1.192. Is the concern here that it is being done while hot? Wont the boil de-oxygenate it anyway?

Just wondering. All my beer comes out pretty tasty, but hope I'm not doing something wrong.
Most of the issues debated have to do with "hot-side aeration" which is when the wort is at mash, sparge, or boiling temps. Pitching temps are much cooler. Your method adds the element of introducing infection from the ambient air, but so does mine (stick blender).
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 02-14-2013, 02:31 AM   #14
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Funny you say that, I just got my first infection. lol. BUT it was after racking into secondary, so it's from something else.

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Old 02-14-2013, 03:22 AM   #15
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Funny you say that, I just got my first infection. lol. BUT it was after racking into secondary, so it's from something else.
Every exposure introduces risk. I rarely secondary, even when I add fruit.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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