Ok, kind of an over-think-ish question here; rest assured that I'm chilling out and having a homebrew ;-)
Today I decided to do a "mini" mash that kind of pushed the limit of my (16qt pot) equipment. The grains wouldn't fit in a grain bag so I decided to mash them and then filter with a colander. So far so good. But after the mash as I'm straining the wort, I realize that I'm pouring the wort a huge distance and it's splashing a ton and probably getting all oxidized. Thing is, there was nothing I could do at that point because all my pots were full.
So, Palmer makes a big deal of avoiding oxidation when you're chilling the wort; is it just as important before the boil? Am I going to have cardboard-y beer in a month? Is there anything I can do about it at this point?
Today I decided to do a "mini" mash that kind of pushed the limit of my (16qt pot) equipment. The grains wouldn't fit in a grain bag so I decided to mash them and then filter with a colander. So far so good. But after the mash as I'm straining the wort, I realize that I'm pouring the wort a huge distance and it's splashing a ton and probably getting all oxidized. Thing is, there was nothing I could do at that point because all my pots were full.
So, Palmer makes a big deal of avoiding oxidation when you're chilling the wort; is it just as important before the boil? Am I going to have cardboard-y beer in a month? Is there anything I can do about it at this point?