Aeration avoidance

Bru · Oct 13, 2009

Designing Great Beers states that getting air into the hot wort at any stage is to be avoided - mashing, sparging etc, however, Ive read on this forum that oxygen in the wort is boiled off so the only time to avoid HSA is after the boil before its cooled. Which is correct ?
I use a paint stirrer attached to a drill to dough in and no doubt mix in a bit of air - is this a problem ?

weirdboy · Oct 13, 2009

If you drink your beer in a timely fashion, you don't need to worry about it. The trouble with oxidation from HSA and other steps in the process is that your beer goes stale faster than it would if you hadn't done that stuff, not that it ruins the beer or changes the flavor. The best step you can take to keep your beer from going stale is to store it cold.

jason.mundy · Oct 13, 2009

Below is a podcast that discusses hot side aeration. It is a good listen. Basically, it says on the homebrew scale, HSA is not a big concern. There are many other things we should get control of before worrying about HSA. As a homebrewer, we treat our beer better than the store clerks, thus staling is not a big deal.

http://www.thebrewingnetwork.com/membersarchive/bs_hsa1-26-09.mp3

Aeration avoidance

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Bru

Well-Known Member

weirdboy

Supporting Member

jason.mundy

BIAB Purist

Similar threads

Latest posts

Aeration avoidance

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Bru

Well-Known Member

weirdboy

Supporting Member

jason.mundy

BIAB Purist

Similar threads

Latest posts

Join the conversation!

Join today and get all the highlights of this community direct to your inbox. It's FREE!