Beer Porn

[shawnleary]

Carboy fermenting at 64 degrees. One week tonight, why must good beer take so long to be ready!!

 

[NordeastBrewer77]

If you would like to give us a step by step of what you did, we could maybe offer some advice. I did see you don't worry about hot side aeration, you didn't use hose from your mash tun to your boil kettle, I'm not a huge avoid it at all costs, but I try to avoid it as much as I can.

I'm sure we can all offer some pointers, and get your next brew that much more on par.

http://www.brew-dudes.com/hot-side-aeration/124

Like I said I don't kill my self trying to avoid it, but I defiantly use a hose on my mash tun to my kettle. Its an off flavor that evolves with extended aging.

Hot side aeration, HSA, is a debatable topic at best, and definitely isn't much of a concern pre boil, as boiling will surely drive off any o2 introduced pre boil. If there is a concern about HSA, it's post boil, from boiling temps down to ~80 degrees fahrenheit. Even then, it's highly debatable as the yeast itself will consume o2 during the lag phase.
I've seen plenty of videos where breweries were agitation the $hit out of hot wort, both going from tun to kettle and in the kettle post boil, and I even asked a brewer at a local pub if he was concerned that the wort was splashing and churning going into the kettle. He chuckled and asked why he'd be concerned.