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Old 07-17-2007, 06:19 PM   #11
Drunkensatyr
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Ya know, I was wondering why I always had that off flavor till I found out you shouldn't use a Paint Mixer attachment on the drill to stir the pot.

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Old 07-17-2007, 06:28 PM   #12
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Quote:
Originally Posted by brewt00l
LOL these photos make me want to clean up the basement

Atleast you have room in your garage! Nice pics!

By the way I would get a tube to put on it too, just so you won't splash and lose some of that sweet wort.
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Old 07-17-2007, 06:40 PM   #13
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Thanks for the pic comments!

Like I mentioned previously, this sparge setup was for taking pics and typically the kettle is right up under the valve (and was for the majority of the sparge). I will be curious to see what effect if any this has on the finished product but I suspect it will not. If I wind up with some cardboardy porter, I will know why

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Old 07-22-2007, 08:36 PM   #14
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any aeration is not desirable, even on the hot side before the boil.

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Old 07-22-2007, 11:30 PM   #15
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I just thought I would quote what Palmer has to say about splashing the hot wort before the boil.

Quote:
Originally Posted by John Palmer
Once the wort has cleared, drain the wort carefully into your boiling pot. Fill the pot slowly at first and allow the level to cover the outlet tube. Be sure to have a long enough tube so that the wort enters below the surface and does not splash. The splashing of hot wort before the boil can cause long term oxidation damage to the flavor of the beer.
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Old 07-23-2007, 02:45 AM   #16
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We shall see...I will have to keep a few bottles around for a while longer than usual just to see if any off flavors develop in longer term storage due to a 'lil bit of splashing for that pic. Personally, I still suspect that it wont be an issue in this circumstance but time will tell.

In a similar vein, I bottled my Belgian golden strong ale yesterday and intentionally aerated two bottles...on marked and one not marked just to see how noticeable the effects of oxidation become.

Edit: Has anyone actually experienced HSA? If so, when did it become noticible?

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Old 07-23-2007, 07:19 AM   #17
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Quote:
Originally Posted by brewt00l
LOL these photos make me want to clean up the basement
Ha, they make me want to move to a place that actually has basements! Nice cool basements, where my various hobbies not fit for above ground practice can be honed and refined. I'm stuck here in L.A., the land of the tract house slab.

I'm a basement kind of guy, living in a slab world.
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Old 07-24-2007, 03:09 PM   #18
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Quote:
Originally Posted by Glibbidy
Looks good.
You may want to consider running some tubing out of that port into your kettle when sparging to avoid the possibility of hot side aeration.
Quote:
Originally Posted by FlyGuy
Palmer has researched this for homebrewers, and he cautions that HSA could be more of an issue before the boil than during the boil. But I think he was actually most concerned with oxygenation during the mash (particularly at lower temps).

To be safe, I think adding a bit of tubing would be worth the effort.
Quote:
Originally Posted by boiler up
any aeration is not desirable, even on the hot side before the boil.
Quote:
Originally Posted by johnsma22
I just thought I would quote what Palmer has to say about splashing the hot wort before the boil.

When should I be able to see the ill effects of any potential HSA? I am going to keep some of this batch around long enough to test this theory.
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Old 07-24-2007, 03:11 PM   #19
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Quote:
Originally Posted by BlindLemonLars
Ha, they make me want to move to a place that actually has basements! Nice cool basements, where my various hobbies not fit for above ground practice can be honed and refined. I'm stuck here in L.A., the land of the tract house slab.

I'm a basement kind of guy, living in a slab world.
I will tell you one thing, the basement is far superior to my previous brew closet
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Old 07-24-2007, 05:47 PM   #20
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Quote:
Originally Posted by brewt00l
When should I be able to see the ill effects of any potential HSA? I am going to keep some of this batch around long enough to test this theory.
Well, you might never. HSA only puts you AT RISK of off flavours. It doesn't necessarily produce them.

You are at greater risk if you store your beers for lengthy periods of time and at warmer/fluctuating temperatures. It also depends on how much yeast you have in your bottles and how active they stay -- yeast are great oxygen scavengers. Cooling then warming then cooling then warming your bottles will drop the yeast out of suspension and set up conditions ripe for oxidation.
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