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Old 07-29-2007, 01:21 PM   #31
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hmmmm..With 1000+ views I would have expected a little more conversation on the BB podcast experiments or Palmer's comments on lipoxygenase. FWIW, I plan on keeping at least a bottle or two of this porter batch in excess of 8 months just to see if anything develops..however based on everything that I have found on the topic, it is unlikely.

I was thinking about what I could do with my Stone IPA clone that I have to move to the secondary this weekend for some more interesting experiments but I hate the thought of wasting any of that brew!

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Old 07-29-2007, 02:01 PM   #32
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I was listening to a Basic Brewing Radio interview with Charlie Papazian and he said that he thinks the HSA is one of the biggest myths in homebrewing. He said his mashing lautering process produces a lot of aeration and he has never had a problem. He also said he sometimes adds a teaspoon of cinnamon to the mash to act as an antioxidant. After listening to that its not like I splashing my wort all over the place, but I don't cry if I get some aeration.

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Old 07-30-2007, 02:21 AM   #33
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Just to keep things fresh and ...

1 week in the primary, us05 - Stone IPA



mmmmmmm...hops, 2 oz Centennial dry hopping the Stone
(yes, the cap and lock are off...gotta get it all in there somehow )

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Old 07-30-2007, 02:24 AM   #34
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Quote:
Originally Posted by brewt00l
Just to keep things fresh and ...

1 week in the primary, us05 - Stone IPA
mmmmmmm...hops, 2 oz Centennial dry hopping the Stone
(yes, the cap and lock are off...gotta get it all in there somehow )
Looking good. Did you taste it yet? How's it coming along?
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Old 07-30-2007, 02:33 AM   #35
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Quote:
Originally Posted by Beerrific
I was listening to a Basic Brewing Radio interview with Charlie Papazian and he said that he thinks the HSA is one of the biggest myths in homebrewing. He said his mashing lautering process produces a lot of aeration and he has never had a problem. He also said he sometimes adds a teaspoon of cinnamon to the mash to act as an antioxidant. After listening to that its not like I splashing my wort all over the place, but I don't cry if I get some aeration.
Myth is an interesting term to use in this discussion. On one hand, it does trivialize the concept but it does describe the majority of brewers experience with HSA. IIRC the complete joy of homebrewing even includes brewing instructions that result in definite aeration of the hot wort. I have read his comment about the cinnamon before and wondered if there was any basis to its antioxidant properties when used that way...

The lipoxygenase angle that Palmer discusses in the one podcast is rather interesting as a possible explanation for the results of their testing and why many brewers have never experienced a negative side effect from HSA when using typical brewing techniques, esp batch sparging.
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Old 07-30-2007, 02:34 AM   #36
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Quote:
Originally Posted by RichBrewer
Looking good. Did you taste it yet? How's it coming along?
I seriously considered pouring pints right from the primary after I tasted the hydro sample!

Edit: Though I did have a new beer for tasting chilling in the fridge to provide restraint. Haand Bryggeriet Norwegian Wood. Quite interesting and balanced considering the smoke and juniper berries.
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Old 08-28-2007, 03:55 PM   #37
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Follow up:

Porter is a fantastic brew...just the right balance of flavors with out being too sweet like many of the micro us porters of late. I might try to make one close to a Fullers London porter (on nitro draught is an amazingly good beer) with that lovely black treacle flavor in the finish.

The Stone clone is flat out wicked. I may make a couple tweaks to the recipe and turn it into my haus brew.

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Old 09-09-2007, 07:14 PM   #38
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Quote:
Originally Posted by Evan!
I've always wondered about that. Is hot side aeration an issue BEFORE the boil? Wouldn't the boil de-oxygenate the wort, thus removing any oxygen that was absorbed during the drain/sparge? I use a tube myself, just curious.
When you add oxygen to hot wort it changes the molecular structure of the wort and it will follow through to the final brew. Boiling will rid your wort of oxygen, but not of the oxygenated wort compounds.
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Old 09-10-2007, 01:49 PM   #39
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Quote:
Originally Posted by boo boo
When you add oxygen to hot wort it changes the molecular structure of the wort and it will follow through to the final brew. Boiling will rid your wort of oxygen, but not of the oxygenated wort compounds.
Depends....did you see all the follow discussion after the quoted post?
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