Ok so heres my question, and i suspect ill have to fall back to some of the grizzled veterans on here for a consensus on this one.
When you're using an immersion wort chiller to get the temp down to yeast pitch levels, any who has tried knows that agitating the chiller in the wort will cause the temperature to drop dramatically faster than leaving it alone and walking away.
However....
Palmer states that aeration/splashing, and consequentially oxidation, of the wort while its cooling down will cause the oxygen to bind and break up during fermentation causing off-flavors.
So my question is...which is the best of two evils? I know its general knowledge that the faster the cold break..the better...yet...with an immersion wort chiller..thats entirely dependent upon agitating the wort...which leads to hot oxidation.
Input?
When you're using an immersion wort chiller to get the temp down to yeast pitch levels, any who has tried knows that agitating the chiller in the wort will cause the temperature to drop dramatically faster than leaving it alone and walking away.
However....
Palmer states that aeration/splashing, and consequentially oxidation, of the wort while its cooling down will cause the oxygen to bind and break up during fermentation causing off-flavors.
So my question is...which is the best of two evils? I know its general knowledge that the faster the cold break..the better...yet...with an immersion wort chiller..thats entirely dependent upon agitating the wort...which leads to hot oxidation.
Input?