homw much hotside aeration is too much? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > homw much hotside aeration is too much?

Thread Tools
Old 09-06-2013, 04:33 AM   #1
nolabrew85's Avatar
Sep 2012
New Orleans, Louisiana
Posts: 373
Liked 11 Times on 10 Posts

I cannot recirculate the mash or without at least a few inches of foam forming in the tube at first. sometimes I can successfully drain it before it it gets back in the pot, but sometimes the pump is too quick. I prime the pump and everything, but still get this. So first, is this little bit of aeration something that will ruin the beer or will it even be noticeable? and Second, how do stop from this happening without putting a bleeder on the pump--a have a valve on the outlet now and the outlet faces up and the inlet down and the pump is about 14 inches below the kettle and I prime and make sure air escapes before shutting the valve and turning the pump on and then opening the valve. thanks!

Reply With Quote
Old 09-06-2013, 12:33 PM   #2
prandlesc's Avatar
Nov 2012
Near Boston, Massachusetts
Posts: 420
Liked 51 Times on 41 Posts

It's not an issue. That little bit of air will not change your wort at all.
On Tap: Off-Wit - a witbier with a little color; Heady Topper clone (oh, so close); Pumpkin Saison; Vienna Lager; Irish Stout; Imperial Oktoberfest.
In Fermenters:
In Kegs: Black Water (Russian Imperial Stout)
In The Barrel: [I] Russian Imperial Stout[/B]
Next Brews: Maple Pecan Nut Brown Ale

Reply With Quote
Old 09-06-2013, 12:50 PM   #3
Aug 2012
Posts: 449
Liked 48 Times on 39 Posts

Hot side aeration (while it can and will occur to homebrewers, it's on such a small scale that it's mostly a null issue).

Breweries need to worry about it more so than us because to sparge and drain their mash tun into the brew kettle it takes a few hours, and then again draining the kettle into the whirlpool and from the whirlpool to knockout. At that point you're talking about a few bbls of hot wort being exposed to oxygen for a few hours rather than the hour of sparging and before the boil (boiling scrubs most of the oxygen out). And then the half hour it takes us to cool out wort down after the boil (at which point we want oxygen in the wort).

Reply With Quote
Old 09-08-2013, 04:33 AM   #4
Aug 2011
baltimore, md
Posts: 495
Liked 64 Times on 46 Posts

Hot side aeration isn't even a factor at all. Don't worry about it, and don't believe the hype.

Rcbandl Likes This 
Reply With Quote
Old 09-22-2015, 03:30 AM   #5
Sep 2014
Holiday, Florida
Posts: 194
Liked 43 Times on 34 Posts

Originally Posted by eltorrente View Post
Hot side aeration isn't even a factor at all. Don't worry about it, and don't believe the hype.

Reply With Quote
Old 09-22-2015, 03:40 AM   #6
slym2none's Avatar
Apr 2015
Durham, NC
Posts: 6,915
Liked 2283 Times on 1459 Posts

HSA is real?

"Hops are a wicked and pernicious weed." - King Henry VIII

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Aeration: Which way is it? Arrheinous General Beer Discussion 21 01-09-2013 04:43 PM
Aeration? junior Beginners Beer Brewing Forum 19 06-18-2011 11:26 AM
aeration docmoran Beginners Beer Brewing Forum 5 03-23-2009 03:43 PM
Aeration. How Much? dexter_craig General Techniques 4 01-21-2008 02:56 AM
Aeration! SkaBoneBenny Equipment/Sanitation 2 03-30-2007 07:11 PM

Forum Jump