Not sure if that's even the term I'm looking for, but here's my question: Does splashing your wort (mash runnings) around pre-boil lead to off-flavors?
The last two of my batches had some astringency to them, and a friend pointed out that this might be the cause. I have a very primitive all-grain set up, where I drain my runnings rapidly (after a slow vorlauf) into a bucket, then pick up the whole bucket and pour it not-so-gently into the kettle. Is this aerating it, and contributing to off-flavors? I was under the impression that this is fine because boiling takes care of everything. Thoughts?