Avoid Hot Side Aeration

[RiversC174]

I will be brewing my Red Ale tomorrow and I had a quick question. I am a partial boil extract brewer and I usually do 2 -2.5 gallon boils. After I am done with the boil what temperature do I have to let the wort cool to before I add the wort to my primary on top of 3 cold gallons of spring water to avoid hot side aeration? Or will the wort be fine to add right off the stove since it will be mixing with the 3 gallons of cold water and will not be "hot" long enough to qualify for hot side aeration? Just wanted to clear this up before tomorrow, thanks for the help.

Joe

 

[homebrewer_99]

If you syphon you won't get the same aeration as if you poured.

Me, I strain a concentrated wort through a nylon net and can't say I ever had a hot-side aeration problem.

 

[wild]

I cool my wort down to 100°F before pouring on top of the cold water to finish bringing it down to 70°F.

Wild

 

[boo boo]

Below 80f should do it but it is more importent to get the wort down to avoid shocking/killing the yeast. If you can get your wort down to 80f or less then you can pour into your fermenter as any air at that point will aid in aeration of the wort. If you boiled your topup water than you need to aerate your wort well in the fermenter before adding yeast.

 

[budbo]

I Bring mine down to 80, then pour it through a filter screen.. I usually add my water after the wort to get more aeration.