brewt00l
Well-Known Member
brweputer:
some Weyerbacher 12 to be cellared:
Gotta get your bottles from somewhere
more to come...
some Weyerbacher 12 to be cellared:
Gotta get your bottles from somewhere
more to come...
Looks good.brewt00l said:first sparge:
Glibbidy said:Looks good.
You may want to consider running some tubing out of that port into your kettle when sparging to avoid the possibility of hot side aeration.
Glibbidy said:Looks good.
You may want to consider running some tubing out of that port into your kettle when sparging to avoid the possibility of hot side aeration.
Evan! said:Damn tool. You make me want to skip work and brew. Blast!
Palmer has researched this for homebrewers, and he cautions that HSA could be more of an issue before the boil than during the boil. But I think he was actually most concerned with oxygenation during the mash (particularly at lower temps).Evan! said: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.
brewt00l said:LOL these photos make me want to clean up the basement :fro:
John Palmer said:Once the wort has cleared, drain the wort carefully into your boiling pot. Fill the pot slowly at first and allow the level to cover the outlet tube. Be sure to have a long enough tube so that the wort enters below the surface and does not splash. The splashing of hot wort before the boil can cause long term oxidation damage to the flavor of the beer.
Ha, they make me want to move to a place that actually has basements! Nice cool basements, where my various hobbies not fit for above ground practice can be honed and refined. I'm stuck here in L.A., the land of the tract house slab.brewt00l said:LOL these photos make me want to clean up the basement :fro:
Glibbidy said:Looks good.
You may want to consider running some tubing out of that port into your kettle when sparging to avoid the possibility of hot side aeration.
FlyGuy said:Palmer has researched this for homebrewers, and he cautions that HSA could be more of an issue before the boil than during the boil. But I think he was actually most concerned with oxygenation during the mash (particularly at lower temps).
To be safe, I think adding a bit of tubing would be worth the effort.
boiler up said:any aeration is not desirable, even on the hot side before the boil.
johnsma22 said:I just thought I would quote what Palmer has to say about splashing the hot wort before the boil.
BlindLemonLars said:Ha, they make me want to move to a place that actually has basements! Nice cool basements, where my various hobbies not fit for above ground practice can be honed and refined. I'm stuck here in L.A., the land of the tract house slab.
I'm a basement kind of guy, living in a slab world.
Well, you might never. HSA only puts you AT RISK of off flavours. It doesn't necessarily produce them.brewt00l said:When should I be able to see the ill effects of any potential HSA? I am going to keep some of this batch around long enough to test this theory.
FlyGuy said:Well, you might never. HSA only puts you AT RISK of off flavours. It doesn't necessarily produce them.
You are at greater risk if you store your beers for lengthy periods of time and at warmer/fluctuating temperatures. It also depends on how much yeast you have in your bottles and how active they stay -- yeast are great oxygen scavengers. Cooling then warming then cooling then warming your bottles will drop the yeast out of suspension and set up conditions ripe for oxidation.
I dont know Thats an awful big assumptionjohnsma22 said:...I have also never eaten poo, but I trust that it tastes bad.
johnsma22 said:I've never experienced it first hand. I have also never eaten poo, but I trust that it tastes bad. Too many well respected brewers are concerned about HSA for me to dismiss it just because I haven't experienced it.
I expect the reason that you won't find too many people here that have experienced it first hand is because when they were learning about brewing they took the warnings about HSA seriously from those who they were learning from.
Brewing Clamper said:Nice pics, but when you said "& bonus" I was hoping for Jester's Brewbabe style bonus... I guess I was a bit optimistic!
Nope. But I am also cautious not to oxidize my wort.brewt00l said:Have you experienced HSA?
FlyGuy said:Nope. But I am also cautious not to oxidize my wort.
HSA is probably an over-rated problem in homebrewing. However, it is also one easily avoided so why take the chance.
brewt00l said:Palmer, in the BB podcast, suggests that HSA might actually only occur at dough-in/early mash due to lipoxygenase that is only present at that time & denatured at scarification temps.
Looking good. Did you taste it yet? How's it coming along?brewt00l said: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 )
Beerrific said: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.
RichBrewer said:Looking good. Did you taste it yet? How's it coming along?
Evan! said: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.
boo boo said: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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