Oxidation

[Bruinpilot]

Is it necessary to worry about oxidation when draining wort from the mash tun? I have read that it is, but I have also read that the boil removes all of the oxygen and hence the need for aeration of the wort before pitching the yeast. I am a little confused by this apparent contradiction. I would love for some of the experts here to shed some light on this. Thanks.


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[JimRausch]

Hotside aeration problems are one of those old myths that die hard. You don't have to worry.

 

[j1n]

I'm not a brew expert but the hotter a liquid is the harder it is for gasses to stay dissolved in it. Look at kegging, you need more PSI to get c02 into solution the warmer the beer is. i would assume a 60 minute boil would release all of the dissolved 02 in the wort.

 

[fuelish]

I can't see a reason to worry about oxygen being introduced before fermentation has even begun...seriously

 

[brewkinger]

Hotside aeration problems are one of those old myths that die hard. You don't have to worry.

He speaketh the truth.....

 

[Bruinpilot]

Thanks for the good answers. My suspicions were correct. I am just too new at this to say so for sure so I thought I'd check. It makes it a lot easier to brew this way for me anyways. I can use my brew kettle and set it up for a continuous sparge and dump the wort back in with out having to worry about siphoning or aeration prior to the boil. Thanks for helping to make my next brew that much simpler.


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