quick help

[elderbrewer]

Mashing inside today,boiling outside.(wifes gone all day). After mash is done can I pour the wort into the kettle,or must I be gentle? This will finish using up my grains. I don't brew enough to store 2 kinds ofs grain,and have used only Marris Otter so far,but with the price of everything going up,I'm thinking of American 2 row. Is Marris Otter worth the xtra cost, I brew mostly Pale Ale and IPA's.

 

[Got Trub?]

Be gentle if you can. Aerating hot wort can lead to off flavours but it requires pretty vigorous aeration to be noticeable.

In terms of malt choice if you are trying to brew English versions of PA's or IPA's then MO is a good choice and cannot be substituted with domestic. If American versions are acceptable then by all means go with domestic 2 row.

GT

 

[abracadabra]

Everyone's taste is different just like eyesight. I'd say go for the 2 row and make you own decision based on how it tastes to you.

 

[malkore]

the whole 'hot side aeration' thing is a debated topic.

I prefer to be cautious, so I'd avoid splashing it as much as possible.

 

[Yooper]

I agree that it's best to be cautious due to everything we've read about HSA. But, that said, I have to always pour some hot wort when I brew. I'm a weakling and NO way could I lift 7 gallons of hot wort from my floor to my stovetop. So, I put the first runnings on to boil, and then after I sparge into my brewing bucket, I gently pour those runnings into my already near boiling pot on the stove. I know this isn't recommended, but it's the only way I can manage the heavy lifting.

I haven't had any HSA issues at all.