gotbags-10
Well-Known Member
Just wondering if this is a concern? I usually whirlpool by letting my chugger pump go full speed to whip those hops around.
Aerating wort while whirlpooling
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gotbags-10
Well-Known Member
I've heard extended agitating during whirlpooling could lead to oxidation somewhat. Not sure if that's true. I've got some sort of off oxidation/cardboard taste that I'm trying to nail down. I also splash wort during transfer into my fermenter. I always transfer into co2 purged kegs so I don't think I'm picking it up then.
Lazer Wolf Brewing
Well-Known Member
You really only need to worry about oxidation when the wort is hot. Splashing cooled wort into the fermenter is actually a good thing as it aerates the wort, providing it with oxygen for the yeast to use. Of course, that is really the only time you want oxygen and your wort mingling. If you are splashing it from fermenter to keg, that could be an issue. I know you said you're purging the keg first, but I would still avoid any splashing whatsoever. It's also unlikely that whirpooling is the cause of your oxidation, but its not impossible (this is a highly debated topic, as most of these things tend to be). Just make sure you are whirpooling gently and minimizing any splashing.
So, minimize splashing everywhere except when transferring wort to primary fermenter. What are you fermenting in? Some buckets have been proven to not be airtight, so that could be another culprit. Or did I misread and you use kegs as your primary? If so, splashing should not be an issue. If you are doing a no-chill, then splashing into the primary could potentially cause oxidation. Sorry for rambling, hope this helped. I am a novice brewer so someone please correct me if I misspoke.
