paradoc
Well-Known Member
Greetings,
Getting ready to do my first all-grain batch. In his book, Palmer says to make sure to use tubing to transfer the wort from the MLT to the kettle to "avoid oxidation". But just over an hour later, you are going to oxygenate the wort prior to pitching yeast. Is there really a problem with oxygen getting into the wort at this point?
Jim
Getting ready to do my first all-grain batch. In his book, Palmer says to make sure to use tubing to transfer the wort from the MLT to the kettle to "avoid oxidation". But just over an hour later, you are going to oxygenate the wort prior to pitching yeast. Is there really a problem with oxygen getting into the wort at this point?
Jim