Sour Mash/Wort Aeration?

[andrewcoopergt]

I've started doing a couple sour mash/wort berliner weisses lately, and thought of a question about aeration.

Obviously, one of the main enemies of beer once it has started to ferment is oxygen, and we go to great lengths to avoid aeration during/after fermentation.

I may be wrong here, but the lacto in a soured mash/wort can ferment out some of the carbohydrates, thus creating a "fermented" liquid. What in the process then makes it ok to pour it into a pot, boil it, then aerate it heavily before pitching yeast?

Sorry if I havent put this the right way. What keeps you from getting off-flavors from aerated sour wort?

 

[dantheman13]

Oxidation takes some time to occur. I would guess that the amount of time between aerating and pitching your Sacch (which gets started consuming the O2 right away), is so minimal that oxidation doesn't have time to happen.

 

[TheZymurgist]

I've started doing a couple sour mash/wort berliner weisses lately, and thought of a question about aeration.

Obviously, one of the main enemies of beer once it has started to ferment is oxygen, and we go to great lengths to avoid aeration during/after fermentation.

I may be wrong here, but the lacto in a soured mash/wort can ferment out some of the carbohydrates, thus creating a "fermented" liquid. What in the process then makes it ok to pour it into a pot, boil it, then aerate it heavily before pitching yeast?

Sorry if I havent put this the right way. What keeps you from getting off-flavors from aerated sour wort?

Since the lacto is killed off in the boil, it can't have any effect on the actual fermentation. What the sour mash accomplishes is a pre-souring of the wort, which stays intact after the boil and fermentation. The oxygen you add before fermenting the wort is utilized by the yeast you then pitch for the actual fermentation, so oxidation isn't an issue.