Originally Posted by ajf
From John Palmer - How to Brew.
Interesting. I've read that before, but never really paid any attention to it. Here's what I don't get. Unless you boil the water you dough in with, and then flush the tun with CO2 before you dough in and mix, then there is TONS of O2 and all the liquid is likely nearly O2 saturated anyway, and about 150° to boot.
Are you sure that isn't supposed to be 180°?
Oh yeah, and +1 on the RDWHAHB. This is just theory at this point. I think many many people have a big drop from the MT to the kettle. There are many pics on this site to prove it.