bigears
Well-Known Member
Sorry to start this whole mash/boil oxidation/HSA debate all over again but I've had a problem with a few of my all grain beers and I haven't quite been able to pin it down - until now. It's been in primary for 2 weeks and as I was taking a taste test last night prior to kegging I made my discovery. This time the flavour is stronger and it has that 'sherry' taste so I can only presume it's oxidised.
This is my process if anyone can spot any obvious flaws:
* Fill cooler mashtun with strike water, add grains and mix thoroughly
* Mash for 1 hour
* Add infusion water to compensate for grain absorption. This was added from the Hot Liquor Tank (Burco-type boiler) through a syphon hose which i ran onto an upturned plastic plate on top of the grain bed to minimise splashing. (maybe i should just place the end of the syphon under the surface of the water?)
* Recirculate into 2 litre jug and pour gently over grain bed (again on top of plate). Repeat
* Stir grain and open tap to run off into boiler through syphon hose
* Add sparge water using the same method as above, rest, stir, recirculate and run off using the same methods as above.
Is it possible that it's picking up oxygen in the syphon hose? I start off by opening the tap slowly and after recirculating I gradually turn it until it's open fully.
When adding hops during the boil I stir the wort with a plastic spoon.
One other thing I should mention is that the previous brew is showing signs of oxidation, although not as bad - I roused the yeast with that brew so maybe I introduced oxygen during fermentation - is it possible that oxidation flavours would carry over through yeast slurry??
This is my process if anyone can spot any obvious flaws:
* Fill cooler mashtun with strike water, add grains and mix thoroughly
* Mash for 1 hour
* Add infusion water to compensate for grain absorption. This was added from the Hot Liquor Tank (Burco-type boiler) through a syphon hose which i ran onto an upturned plastic plate on top of the grain bed to minimise splashing. (maybe i should just place the end of the syphon under the surface of the water?)
* Recirculate into 2 litre jug and pour gently over grain bed (again on top of plate). Repeat
* Stir grain and open tap to run off into boiler through syphon hose
* Add sparge water using the same method as above, rest, stir, recirculate and run off using the same methods as above.
Is it possible that it's picking up oxygen in the syphon hose? I start off by opening the tap slowly and after recirculating I gradually turn it until it's open fully.
When adding hops during the boil I stir the wort with a plastic spoon.
One other thing I should mention is that the previous brew is showing signs of oxidation, although not as bad - I roused the yeast with that brew so maybe I introduced oxygen during fermentation - is it possible that oxidation flavours would carry over through yeast slurry??