Post-Boil Hot Side Aeration - B.S.

[mthelm85]

Fellas, fellas, relax! I appreciate the passionate debate but if this goes much further we're going to have to get you two in a room and put it on daytime television.

 

[JefeTheVol]

Im not heated at all. Im sorry if my post suggested anything other than friendly debate. I feel that this conversation only helps to further diseminate brewing knowledge. My disagreement with you is that the only evidence you have given me about the chemical process involved in fwh is that brewing books are full of errors.

If you dont have access to the information, thats fine. But from one scientist to another, I will take the published word over unpublished word 9 times out of 10.

If you are finsished with the thread, I understand, I just want to know which sources to trust and which to dismiss.
-Jefe-

 

[lamarguy]

Here's a scientific (and largely inclusive) FWH experiment.

 

[JefeTheVol]

Here's a scientific (and largely inclusive) FWH experiment.

I read the article as best I could, and I love what I could get, but the right side of the webpage has erased the last couple of words on the right hand side of every line. I googled for about 10 minutes but each Brauwelt google search for the article came up emptyhanded.

So...if its not changing in electron states in a chemical reaction that allows the normally volatile hop oils to escape the regular boil, and thus solubilize in the wort, what reaction is taking place?

 

[pjj2ba]

There's oxidation, and then there's oxidation. I learned it as OIL RIG. Oxidation is Loss, Reduction is gain (of electrons)

Yes many oxidation reactions involve oxygen, and in brewing, these reactions produce unpleasant compounds. Then there is oxidation, that DOES NOT involve oxygen, and gives very different types of compounds, none the less, oxidized. I'm not sure if this is what is happening with the hop oils, but very well could be. C-C is less soluble then C=C (oxidized), but -OH is more soluble then =O (oxidized). Need to do more reading

As for Palmer, as I've read through it, sometimes he does not quite use the scientific terminology correctly, or at least not clearly such as to avoid misinterpretation

 

[jonlin]

I was just searching for more info on post-boil HSA. I had no idea this was a possibility, and I started brewing about a year ago. I've done about 12 batches (extract) so far, and I keg. My "standard" process so far while cooling the wort has been to take the immersion chiller and work it up and down like crazy in the wort to help aerate it, and cool it faster. This is directly from the boil. After that, I pour it through a funnel, splash it all around the sides of the carboy, and then pitch.

I haven't noticed any off flavors developed in any of the batches so far, with the caveat that the longest a batch has lasted in my keg was about 3 months.

Just thought I'd pitch in my experience.