philosofool
Well-Known Member
- Joined
- May 8, 2007
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Are there aeration dangers associated with pouring the runnings of your mash into the kettle? The reports I see in books are mixed. (Palmer reports on page 201 of How to Brew 3rd edition that lipoxigenase is denatured at 140 degrees F, but then in the side bar advises partial mashing with a manifold because pouring through a strainer risks oxidation... Which is it?)
