I've noticed what I think is oxidation in my beers. I'm going to send one into a competition to get an expert opinion, but I'm pretty sure that's what it is.
I do biab. I've been transfering to secondary (if I do one) and to the serving keg with co2 so I'm pretty sure its happening in my brewing process. It seems to me when I initially put the grain in I really have to mix to get all the dough balls out. Is there a way to minimise all the air that gets in in this initial stir? I try to only gently mix once or twice during my typical 60 minute mash. I also have been boiling very vigorously, but I figure if this oxidizes the wort other people would have trouble too.
I maybe over do it moving my immersion chiller around trying to speed up cooling. I move it around once in a while and sometimes gently stir the wort to speed up cooling.
The beers aren't undrinkable. I think its pretty slight but I want to do better
I do biab. I've been transfering to secondary (if I do one) and to the serving keg with co2 so I'm pretty sure its happening in my brewing process. It seems to me when I initially put the grain in I really have to mix to get all the dough balls out. Is there a way to minimise all the air that gets in in this initial stir? I try to only gently mix once or twice during my typical 60 minute mash. I also have been boiling very vigorously, but I figure if this oxidizes the wort other people would have trouble too.
I maybe over do it moving my immersion chiller around trying to speed up cooling. I move it around once in a while and sometimes gently stir the wort to speed up cooling.
The beers aren't undrinkable. I think its pretty slight but I want to do better