I'm a moron - HSA

JHawKS · 02-08-2012, 04:35 PM

Long story short, I decided to aerate before cooling. I was showing a neighbor how to brew (or how not to) it was only my fourth batch & I got careless.

It is an Irish Red extract brew. OG was 1.058. We dumped from pot to fermenter, then back to pot & back to fermenter before I realized my mistake. The thing is aerated. I cooled it aerated again & pitched the yeast. This morning it was bubbling away just fine. Will I have a window to drink this before it's ruined? Thoughts?

flushdrew42 · 02-08-2012, 04:43 PM

RDWHAHB (or CB)
relax...
it's going to be fine.

don't freak out until you have "bad" finished product.

a personal story, i dropped my bottling bucket while transferring beer 5 weeks ago. not even sure why i was holding it, but i was... beer sloshed all over. lost about 4oz to the floor. guess what? it's still a good tasting beer. for real.

a story from a friend... he accidentally stone aerated beer that had been in secondary for 3 weeks. he mistakenly did this b/c he didn't look at the labels he'd placed on his freshly brewed wort, he was bottling and brewing at the same time... i drank some of this particular batch just a few days ago. 2 months after the whoops. it's still delicious.

don't freak til you have to.

**NordeastBrewer77** · 02-08-2012, 04:46 PM

yeah, that beer's gonna be fine. the yeast will get at that o2 before that o2 will get at your beer. RDW, my man.

**BamaRooster** · 02-08-2012, 04:48 PM

Quote:

Originally Posted by NordeastBrewer77

yeah, that beer's gonna be fine. the yeast will get at that o2 before that o2 will get at your beer. RDW, my man.

+1 it's going to be fine!

hercher · 02-08-2012, 04:49 PM

The biggest problem with your approach is the danger. Drop that hot kettle and you could get seriously burned!

Frankly, I think that for homebrewers hot side aeration is not a real big deal. Now, in your case, you may have introduced enough to produce some cardboard-like flavors. You don't indicate how much you made, so I'm going to assume 5 gallons, which is about 2 1/2 cases. So you and your neighbor each get 1 1/4 cases, or 30 bottles.

How much splashing did you do while dumping from one vessel to the other? Again, I'm going to guess that a fairly natural fear of getting burned made you splash the wort around a little less than you usually would. Drink as you normally would. Or have a few friends and blow through it quickly, and consider yourself fortunate.

**NordeastBrewer77** · 02-08-2012, 04:53 PM

Quote:

Originally Posted by hercher

The biggest problem with your approach is the danger. Drop that hot kettle and you could get seriously burned!

Frankly, I think that for homebrewers hot side aeration is not a real big deal. Now, in your case, you may have introduced enough to produce some cardboard-like flavors. You don't indicate how much you made, so I'm going to assume 5 gallons, which is about 2 1/2 cases. So you and your neighbor each get 1 1/4 cases, or 30 bottles.

How much splashing did you do while dumping from one vessel to the other? Again, I'm going to guess that a fairly natural fear of getting burned made you splash the wort around a little less than you usually would. Drink as you normally would. Or have a few friends and blow through it quickly, and consider yourself fortunate.

yeah, i'm gonna stick with the 'no worries' side of this. the amount of o2 introduced from pouring and splashing is minimal, in hot wort, even more so. and mind you, this is pre pitch, so the yeast will have a need for o2 during the lag and reproductive phases.

Rivenin · 02-08-2012, 04:57 PM

HSA is prett much a myth before the yeast are added... however, after fermentation, you do as much as you can to introduce as little O2 as possible :thumbup:.

JHawKS · 02-08-2012, 05:01 PM

Bless you guys, thanks for the positive encouragement.

It is/was a 5 gallon batch. Not as much splashing as pouring, but they kinda go hand in hand.

**BamaRooster** · 02-08-2012, 05:03 PM

Quote:

Originally Posted by Rivenin

HSA is prett much a myth before the yeast are added... however, after fermentation, you do as much as you can to introduce as little O2 as possible :thumbup:.

I have to agree with this based on experience.

**unionrdr** · 02-08-2012, 05:05 PM

Agreed,I did the same thing the 1st time or two. But given time,they both came out really good. The 2nd one so much so that Gary Martin ay Home Brewer TV gave it the full 3 thumbs up against a commercial beer's 2.5. So I think you're goo. HSA be damned.