Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > homw much hotside aeration is too much?
Reply
 
Thread Tools
Old 09-06-2013, 04:33 AM   #1
nolabrew85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: New Orleans, Louisiana
Posts: 340
Liked 9 Times on 8 Posts
Likes Given: 1

Default homw much hotside aeration is too much?

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!


nolabrew85 is offline
 
Reply With Quote
Old 09-06-2013, 12:33 PM   #2
prandlesc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
prandlesc's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Near Boston, Massachusetts
Posts: 422
Liked 51 Times on 41 Posts
Likes Given: 3

Default

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
prandlesc is offline
 
Reply With Quote
Old 09-06-2013, 12:50 PM   #3
Matt3989
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 452
Liked 48 Times on 39 Posts
Likes Given: 3

Default

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).
Matt3989 is offline
 
Reply With Quote
Old 09-08-2013, 04:33 AM   #4
eltorrente
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: baltimore, md
Posts: 494
Liked 62 Times on 44 Posts
Likes Given: 34

Default

Hot side aeration isn't even a factor at all. Don't worry about it, and don't believe the hype.
eltorrente is offline
 
Reply With Quote
Reply


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

Newest Threads

LATEST SPONSOR DEALS