After years of brewing I had become convinced that hot side aeration was completely debunked as being a concern for homebrewers. I'm sure I've heard some of the homebrew "pros" state as much in podcasts, etc. I think I've even heard Charlie Bamforth say that while it's not technically nonexistent, there are many other things that will inflict your beer with oxidation, such as packaging methods and post fermentation handling.
Yet while reading Mastering Homebrew last night, Randy Mosher brought it up as a concern. So while I don't try to agitate unnecessarily, I haven't really tried to be careful while pouring sparge water from my BIAB batches into the first runnings in the boil kettle.
Yet while reading Mastering Homebrew last night, Randy Mosher brought it up as a concern. So while I don't try to agitate unnecessarily, I haven't really tried to be careful while pouring sparge water from my BIAB batches into the first runnings in the boil kettle.