What off taste should I expect?

Hawkeyebrewers · Mar 19, 2013

My last batch I brewed while i was cooling the wort down after the boil I stirred fairly heavy. There was a little bit of splashing but mostly I had a nice whirlpool going. I didn't know that this was not good. I have purchased a immersion chiller so this will not happen again. I am just curious to what off flavors to expect from adding oxygen during the cool down.

gcdowd · Mar 19, 2013

You are good. It's only important not to add oxygen after you pitch the yeast! Whew!

gcdowd · Mar 19, 2013

In fact, you should aerate with o2 before you pitch

Shooter · Mar 19, 2013

Don't worry, hot side aeration isn't thought to be the concern it was made out to be years ago.

gcdowd · Mar 19, 2013

Ah I mis interpreted, HSA. Yeah, it's more of a homebrew boogeyman these days

grem135 · Mar 19, 2013

Pre-pitching of yeast you want to aerate your wort so stirring & splashing should not be a problem.

mdgagne · Mar 19, 2013

The yeast need oxygen to multiply, you should always aerate/oxygenate your wort after cooling and prior to pitching yeast.

Hawkeyebrewers · Mar 19, 2013

Once I get the wort in my carboy I give it a good shake. But I was reading that before the wort is room temperature that oxygen was bad for the beer.

unionrdr · Mar 19, 2013

Yes,it's def the reproduction phase where yeast need the o2. You then get healthy,very hungry yeast.

gcdowd · Mar 19, 2013

Hawkeyebrewers said:
Once I get the wort in my carboy I give it a good shake. But I was reading that before the wort is room temperature that oxygen was bad for the beer.

Yeah as Shooter said, hot side aeration is not really an issue

Shooter · Mar 19, 2013

Hawkeyebrewers said:
Once I get the wort in my carboy I give it a good shake. But I was reading that before the wort is room temperature that oxygen was bad for the beer.

It is doubtful that the stirring you are describing resulted in any substantial oxygen pickup that would negatively impact the final beer. HSA exists, but it's not generally something most homebrewers have to worry about. If you shoved an oxygen stone into your hot wort and started blasting it with O2, maybe then you would have a concern.

BigFloyd · Mar 19, 2013

Don't worry. You're good to go.

When you're using an immersion chiller, stirring is essential to help get the temps down quickly. I stir mine pretty firmly to keep it moving around the coils, but not quite hard enough to whip up foam. After it's cooled, I remove the chiller, whirlpool and let it sit covered 10-15 minutes to let the gunk settle in the bottom before cracking the valve.

What off taste should I expect?

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What off taste should I expect?

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