Aeration

[jgull8502]

Today I was reading the off flavor flash cards from bjcp.com. I noticed that a listed cause of oxidation/cardboard flavors is hot wort aeration. Is this true?

I have been brewing extract recipes for over a year now and always pour my wort into some ice mixed with water and then shake like hell. Usually it still has to cool down much more until its ready to pitch the yeast. So far I haven't had any problems with off flavors.

Am I just lucky, is my wort just cool enough so that it doesn't matter, is this a myth, or does it only matter for all-grain brewers?

 

[TelemarkBrew]

do a search on this and you will get a lot of threads and people arguing both ways.

 

[Bsquared]

Listen to this, it's a good Hour explanation:

Brew Strong Hot Side Aeration

Dr. Charles Bamforth on hot side aeration with Jamil and John Palmer

 

[jgull8502]

Thanks! ...

 

[Stevorino]

Listen to this, it's a good Hour explanation:

Brew Strong Hot Side Aeration

Dr. Charles Bamforth on hot side aeration with Jamil and John Palmer

This was a great podcast on it. In short: Don't worry about it unless you have a lot of other stuff in your process hammered down.

 

[Bsquared]

Exactly Stevorino (obviously your a fan) , O2 introduction in the beer from HSA is minimal,but more over Oxidation or reduction reactions that produces the stale flavors in beer are going to happen no mater what, and you can't prevent beer from going stale you can just prolong the shelf life by practicing proper packaging techniques, and storage.

I really like the Brew strong series they do a good job of simplifying some big brewery topics down for the practical home brewer. And like how the emphasize good brewing practices. The HSA show though I particularly liked, my background is in molecular virology and biochemistry, so I really got in to it. Dr. Charles Bamforth is an excellent lecturer as well so its an entertaining hour.