HSA is another one of those myths for the homebrewers. And heck, even many commercial breweries debate it's merits.
You'll find that many of us who use immersion chillers begin stirring the wort immediately as well as moving it up and down and creating quite a bit of o2 in there.
HSA, another bogeyman for homebrewers....another thing that made the leap from commercial breweries of tastless lager that has to have a long shelf life and absolutely no flavor (good or bad) otherwise.
Hot-side aeration may be demonstrated in medium and large commercial breweries because the brewing equipment is so big that splashing is a really dramatic event. Think of liquid flowing through a six-inch pipe at 400 gallons per minute and cascading 12 feet through the air before hitting the bottom of a tank. (Maybe, see video below.)
But to the home brewer it's only a bogeyman....
I love the quote about the Basic Brewing experiments on Maltybrew.com
FYI, here are the basic brewing podcasts on it...
Most of those who "claim" it are brand new brewers who "think" they know somethings wrong with their beer when it usually it's just green beer, and later when they taste their beer again, weeks late they usually come back and say the beer is fine. An equal number have blamed an off flavor on diactly or even autolysis, until we point out certain facts about those different things, and again a few weeks later they usually post their embarrassment at being so freaked out back then.
We're not saying you don't practice good brewing techniques, of any types, just that most of those things that new brewers panic about, that they read about in books is worst case scenario stuff, misunderstood conjecture that has been handed down over the years as "canon" with little or no validity, something that is of more worry to commercial operations or lager breweries, or myths that have been disproven in light of modern brewing science, that was based on OLD brewing info.
And in reality our beer is a lot more resililiant than most new brewers believe, because at their stage of brewing they understand just enough to be dangerous.
It takes a lot of abuse to ruin our beer...and even the "day to day" mistakes that we make is often NOT enough to ruin our beer. Its pretty hardy stuff.
If you read the stories in here, of "mistakes" that people have made here, you will come to realize that a lot of stuff happens in the normal course of brewing, and the beer still manages to survive, so if you make a mistake, you don't need to immedietly panic and assume your beer is ruined.....
https://www.homebrewtalk.com/f39/wh...where-your-beer-still-turned-out-great-96780/
And a lot of stuff can be corrected with time anyway.
https://www.homebrewtalk.com/f39/ne...virtue-time-heals-all-things-even-beer-73254/
In years of brewing and in helping panic new brewers I've yet to find cases where it wasn't a false alarm in just about anything any new brewer has claimed, and that is the case for the dreaded HSA, Autolysis, and 99.95% of the new brewer infection threads as well.
I'll save you the bother of searching, but here's a few of those new brewer HSA panic threads...
https://www.homebrewtalk.com/f36/hot-side-aeration-so-im-idiot-71873/
https://www.homebrewtalk.com/f12/who-afraid-hsa-76779/
https://www.homebrewtalk.com/f13/hot-side-aeration-71806/
HSA is something that get's discussed by commercial brewers in journals, and some overzealous homebrewer then starts worrying about it, and it get spread into the HOBBY community, with little understanding...and then people brewing thier first beer start threads worrying about it...
So don't sweat your new brewer head about HSA....or anything, you beer is much hardier than you think...
And if you still are worried, then watch this video of a commercial brewhouse...
You think they are concerned about HSA?
YouTube - Transferring from Mash Tun to Boil Kettle
And you might also note that if HSA WERE really a big issue for homebrewers there would more than likely be hundreds of threads on it like there are on just about everything else on here. But there's not...it tends to be a non-issue, usually just a few panic threads, where the nervous new brewer just assumes because he made a simple mistake, that he is sure that what he read about is happening to him. There are almost no true and in depth discussions about it, with actual experienced brewers and beer judges, of which there are a few hundred on here who can cite instances where they have tasted HSA in beers. It's kind of like bigfoot sightings, you never find any ethnobiologist or zooologists stumbling upon them on their walks and capturing them.
Stir away while you are cooling gang...
But after fermentation begins...it's not HSA you need to worry about, it is oxydation...
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