Xanabrew
New Member
If oxidation occurs while the wort is hot (above 80 degrees or so) why does the wort not oxidize during the boil? Isn't the vigorous boiling action enough to intoduce O2 into the hot wort? I am sitting here brewing an apricot wheat while drinking a DFH festine peche, wondering if one of you guys can help me out. BTW, this is my first post. I finally decided to register after reading all the helpful info on here!